Mushroom & Coriander Pate

50g unsalted butter
2 shallots, finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
100g chestnut mushrooms, finely chopped
100g shiitake mushrooms, finely chopped
2 tsp wholegrain mustard
2 tbsp crème fraiche
3 tbsp chopped fresh coriander
1 french stick, extra virgin olive oil and mixed salad leaves to serve

Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 minutes until softened.

Increase the heat, add the chestnut and shiitake mushrooms, then cook for 10 minutes, stirring until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraiche, then season well. Cook for a further 2 minutes then stir in the chopped coriander.

Preheat the grill. Cut the french stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pate on to the toasts, then served with salad leaves.