A star rating of 4 out of 5. Serve this easy vegetarian pâté as a starter at a dinner party. Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak cooking with pate 10 mins.

Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins. Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning.