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.
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
- 2 tbsp red wine vinegar
- 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 onion 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.