• 225 g mushrooms (finely chopped, stalks and all)
  • 50 g onion, finely chopped
  • 25 g butter
  • 75 g wholemeal breadcrumbs
  • 60 ml hot water
  • juice of quarter lemon
  • 1 garlic clove (crushed)
  • 7 g dried yeast
  • pinch ground nutmeg
  • salt and freshly ground black pepper to taste


  • Melt the butter in a saucepan and sauté the onion until transparent.
  • Add the mushrooms and cook for 2 minutes.
  • Soak the breadcrumbs in the hot water for half a minute then add to the pan with the lemon juice and garlic.
  • Cook over a low heat until all the liquid has evaporated.
  • Remove and beat in the remaining ingredients.
  • Check the seasoning to taste.
  • Spoon into ramekin dishes, cover and refrigerate until required.