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Vegan Chestnut and Mushroom Pâté
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Chestnut and Mushroom Pâté

This Vegan Chestnut and Mushroom Pâté is perfect for spreading on toast or serving alongside charcuterie platters and cheeseboards or as a starter at your next dinner party.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: British
Keyword: chesnuts, chestnut mushrooms, garlic, onion, red wine vinegar, rosemary, thyme, wild mushrooms
Servings: 8 people

Equipment

  • High powered blender

Ingredients

  • 20 grams dried wild mushrooms
  • 0.5 white onion
  • 1 pinch salt
  • 500 grams chestnut mushrooms
  • 4 garlic cloves
  • 180 grams pre-cooked chestnuts
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 4 tbsp non-dairy butter

Instructions

  • Begin by re-hydrating the dried mushrooms in hot water. This will take roughly 10-15 minutes.
  • In the meantime, dice the mushroom and add to a hot pan with a splash of olive oil and a large pinch of salt.
  • Saute the onions until they are just translucent.
  • Roughly chop the mushrooms and add to the pan. Cook for 5 minutes or until softened.
  • Next, add the garlic (crushed) and the pre-cooked chestnuts (also roughly chopped). Cook these with the onion and mushrooms for a further 2-3 minutes.
  • Remove the leaves from the sprigs of rosemary and thyme and add to the pan for a few brief minutes until they are releasing their aroma.
  • Take the pan off the heat and let it cool for a few moments before adding to the blender along with the dried mushrooms that have now been re-hydrated. Do not add the liquid to the blender at this stage.
  • Turn the blender on to its lowest setting and let it run for a few minutes until a paste begins to form. Add the red wine vinegar and a little bit of the re-hydration liquid if it is struggling to blend. Avoid adding too much or your pâté will be too wet.
  • Gradually increase the speed on your blender until the desired texture has been achieved.
  • While the pâté is still hot, spoon it into your sterilised jar(s) or ramekins.
  • Melt the non-dairy butter and then pour a thin layer over the pâté.
  • Seal the jar(s) or cover the ramekins and leave them to cool completely before storing in the fridge until ready to serve.