Mushroom, Chestnut & Caramelised Onion Pâté

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mushroom-pate

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:

  1. Finely chop the onion and fry over a medium-low heat with a little oil until tender and starting to colour.
  2. 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.
  3. Slice the mushrooms and fry in a separate pan over a medium-high heat until well browned all over.
  4. 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.
  5. Allow to chill overnight, and reserve in an airtight container for up to a week.