Wild Porcini Mushrooms on Leek Pâté & Sourdough

For the leek & porcini pâté

1. Heat the olive oil in a skillet over medium heat, then add the sliced leek, chopped garlic, and mixed herbs.

2. Sauté until the leeks begin to soften, 3–4 minutes.

3. Add the chunked porcini mushrooms and toss to combine with the leeks.

4. Cover the pan with a tight-fitting lid to trap the moisture and let the mushrooms steam in their own juices, 3–5 minutes.

5. Remove the lid, pour in the white wine, and simmer over low heat until reduced by half and the mixture is soft, 4–5 minutes.

6. Transfer the entire contents of the skillet into a high-speed blender and blend until thick and mostly smooth.

   Leave a little texture rather than over-blending to a thin puree; add a splash of cream or water if it needs help catching the blades.

For the sautéed mushrooms & toast

7. Heat a wide cast-iron skillet over medium-high heat with the olive oil.

8. Add the sliced garlic and whole herb leaves to infuse the oil for 1 minute until fragrant.

9. Add the sliced porcini mushrooms in a single layer and fry without moving them too much until deep golden and caramelized on the first side, 3–4 minutes.

10. Meanwhile, toast the sourdough slices in a separate dry skillet or toaster until deeply browned and crisp.

11. Turn the mushrooms and continue frying until caramelized on both sides and tender, another 2–3 minutes.

    High heat and enough space in the pan are essential for porcini to caramelize rather than stew.

12. Spread a generous layer of warm leek-porcini pâté over each piece of toasted sourdough.

13. Pile the golden sautéed mushrooms on top of the pâté.

14. Scatter over the chopped roasted hazelnuts and a few fresh sorrel leaves to finish.