Making a homemade mushroom pâté can be easy and rewarding, with a more subtle flavour than shop-bought varieties.
Heat the butter in a large saucepan and fry the mushrooms, onion and garlic for 10-12 minutes, or until soft. Add the lemon juice and place the mixture into a colander to drain away excess moisture.
Blend half the mushroom mixture, the cayenne and nutmeg in a food processor until smooth. Fold in the ricotta and mascarpone, along with the rest of the mushrooms.
Pack the mixture into eight dariole moulds or ramekins, or alternatively put it into one large air-tight jar. Cover with a layer of melted butter. Set aside to cool completely.
For the chutney, heat the oil in a frying pan and fry the onions and chili until soft.
Add the sugar and vinegar, and boil for 10-15 minutes. Remove from the heat, allow to cool slightly and season to taste with salt and freshly ground black pepper. Fold the gherkins into the mixture.
Serve the pâté alongside the chutney and rye bread.
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