An intensely rich pâté using a mix of mushrooms to give a fragrant and earthy taste. The silky smooth pâté is perfectly paired with crisped bread or crackers.

Makes: 4-6 ramekins | Cooking Function: 10-12 minutes on the hob | Prep: 20 minutes + 2 hours chilling

• 1 tsp oil
• 15g plant butter
• 1 red onion peeled and finely chopped
• 2 garlic cloves, finely chopped
• 250g mushrooms (assorted varieties gives best flavour but button, chestnut and/or mini portobello are best, exotic mushrooms have a more delicate flavour)
• 2 tbsp cream sherry
• 1-2 tsp of sriracha or vegan spicy sauce
• 55g vegan cream cheese substitute
• 1 tbsp fresh parsley leaves, plus sprigs to garnish (optional)
• Salt and freshly ground black pepper

Note: No known allergens

1. Heat the oil and butter in a large pan over a medium heat. Add the shallots and garlic and sauté for 5 minutes to soften.

2. Meanwhile wipe the mushrooms with damp kitchen towel and trim the stalks. Add the mushrooms to the pan and sauté for a further 5-6 minutes.

3.The mushroom should release their water. Add sherry and sriracha or vegan spicy sauce to pan and raise the heat to drive off all the liquid. Season well, remove from the heat and leave to cool slightly.

4. Blitz the mushrooms with cream cheese and parsley and check the seasoning.

5. Refrigerate for a minimum of 2 hours for the mixture to firm up before serving.

The pâté will store for up to 5 days if kept in an airtight container in the refrigerator.