Dairy free mushroom pâté

I recently made this for some friends who came around to our house for pre-drinks and nibbles before heading out for New Year’s celebrations. Since most of our friends are meat-eaters, my husband also bought some cured Italian meat. Suffice to say, these little toasted mushroom pâté morsels were completely devoured before the meat got a look in.

The broad beans add a nice thickness to the mixture.

200g chestnut mushrooms
1 clove of garlic
1 small red onion
100g broad beans (frozen ones are fine)
½ pack dried porcini mushrooms
1 tsp soy sauce
Olive oil
Squirt of lemon juice
Salt / pepper

Soak the porcini mushrooms in a bowl with hot water (so the water just covers the mushrooms) and set aside. They will probably need about 15 minutes to rehydrate.

Fry the onion in the oil for about five minutes – make sure it doesn’t burn. Add the sliced chestnut mushrooms and garlic. Once the porcini mushrooms have rehydrated, add them to the pan, along with most of the water they have been sitting in. Discard the water at the very bottom of the bowl as this will be gritty. Since there will now be quite a lot of water in the pan, you now have to be patient and fry the mixture until all the water as evaporated. This may take about 20 minutes. It is important to do this otherwise the pâté will be too loose – however, make sure you don’t burn or blacken any of the ingredients. Add a good grind of salt, plenty of pepper and a teaspoon of soy sauce.

Once the mixture has cooled a little, add to a blender with the thawed broad beans and tiny splash of lemon juice. I quite like pâté nice a smooth so I blended mine well. Pop it into a fridge and once it has cooled, spread thickly on some crusty bread and enjoy. I sprinkled mine with some sesame seeds, but this is not necessary.

Mushroom pate

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