Place the mushrooms, garlic and water into a small frying pan and cook for 3-4 minutes until the mushrooms and garlic have softened

Transfer the cooked mushrooms and garlic to a bowl with the drained haricot beans and soy sauce, and using a stick blender blend until smooth. (you can do this in a small food processor).

Place the pate mixture into a small non-metallic bowl and allow to cool. Then cover in clingfilm, chill in the fridge for 20 minutes and then serve.

This will keep in the fridge for 2-3 days.

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