Truffled mushroom pâté
By Esther Clark
Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons
- Prep:25 mins
Cook:30 mins
plus soaking, cooling and 5 hrs chilling - Easy
Nutrition per serving
- kcal 483
- fat 47g
- saturates 26g
- carbs 8g
- sugars 3g
- fibre 1g
- protein 6g
- salt 0.5g
Ingredients
- 50g dried porcini mushroom
- 2 tbsp butter
- 3 shallots, finely chopped
- 250g chestnut mushrooms, finely chopped
- 2 garlic cloves, crushed
- 250g mascarpone
- ½ tbsp white wine vinegar
- 30g parmesan or vegetarian alternative, finely grated
- 3 tbsp truffle oil
- cornichons and toast, to serve
- 100g salted butter
- 2 tbsp truffle oil
- 3 thyme sprigs, leaves picked
- ½ tsp green peppercorn, crushed
- ½ tsp pink peppercorns, crushed
Tip
Make as canapésMake half the quantity of the pâté and set in a bowl. Spread 1 tsp of the pâté over mini crispbreads and top with slices of cornichon, if you like.
Method
Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.
Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.
For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.
