Wild mushroom and thyme pâté | Recipes | National Trust

Ingredients

• 250g wild mushrooms
• 1 large garlic clove, peeled and roughly chopped
• 150g white onion, peeled and roughly chopped
• 1x 400g tin chickpeas, drained
• 1 tsp fresh thyme leaves
• ½ tsp salt
• ½ tsp black pepper
• 150g butter