Mushroom Walnut Pâté
INGREDIENTS
- 400g chestnut mushrooms, sliced
- 60g walnuts, lightly toasted
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 sprig fresh thyme
- 2 tbsp brandy
- 2 tbsp olive oil
- 1 tbsp tamari
NUTRITION
Per serving
210
Calories
6g
Protein
12g
Carbs
16g
Fats
METHOD
1
Cook the mushrooms
Sweat the shallot in olive oil for three minutes. Add mushrooms, garlic and thyme leaves and cook over high heat for ten minutes until browned and dry.
2
Deglaze
Pour in the brandy and let it bubble away for a minute. Stir in the tamari and remove from the heat.
3
Blend
Tip the mushroom mixture into a food processor with the walnuts. Pulse to a coarse pâté with visible nut pieces.
4
Set and serve
Press into a small terrine, smooth the top and chill for at least thirty minutes. Serve with toasted sourdough.
VEG.ARMY TIP
A pinch of dried porcini powder added with the fresh mushrooms doubles the umami.
