Thursday, 4 April 2019

Mushroom And Walnut Pate

This is a delicious pate, ideal for when those vegan or vegetarian friends visit. Even your carnivorous friends will be impressed!

Mushroom And Walnut Pate

117g walnuts
1 tablespoon olive oil
1 onion, chopped
6 cloves garlic, minced
227g  button mushrooms, sliced
small handful chopped parsley
2 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon pepper


1 Toast the walnuts in a large dry frying pan over a medium heat. Shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan and allow to cool.

2 Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent, about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.

3 If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture.

4 Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.

Salter Digital Scales for accurate measuring

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