A fab veggie pâté, this a great alternative to any meat version. In fact when it was recently served at a supper club alongside a liver version these came out as a clear favourite. This recipe was created especially for us by Jack Greenall from Smoke and Thyme. Find out more at www.smokeandthyme.com
Makes a small kilner jar full
What you need:
- 400g mushrooms
- 1 white onion
- 1 small leek, white parts only
- 2 cloves garlic
- Bouquet garni (sprig of rosemary, thyme and a bay leaf tied up with string)
- 75g chestnut puree
- 1tsp Dijon mustard
- Oil or butter for frying
- 1 tbsp soy sauce
- Salt and pepper to taste
What to do:
- Finely chop the onion and fry over a medium-low heat with a little oil until tender and starting to colour.
- Add finely diced leeks, garlic and the bouquet garni and continue to fry until onions are very soft and browned all over. Remove the bouquet garni.
- Slice the mushrooms and fry in a separate pan over a medium-high heat until well browned all over.
- Combine the caramelised onions, mushrooms, chestnut puree, mustard and soy sauce in a food processor and blend until smooth (or leave a little chunky if you prefer). Add salt and pepper to taste.
- Allow to chill overnight, and reserve in an airtight container for up to a week.