Chestnut and Mushroom Pâté
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- Serves: 4-6
- Preparation: 5
- Cooking: 10
- Passive: 120
- Ready: 135
Impress your guests with this deliciously earthy and festive starter, great paired with crusty bread or crackers!
Ingredients
- 500 g chestnut mushrooms
- 200 g firm tofu
- 1 tablespoon oil
- 3 sprigs of fresh thyme
- 180 g cooked chestnuts
- 1 shallot
- salt and pepper, to taste
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder or granules
- 75 g melted plant-based butter
Method
Roughly chop the shallot and mushrooms and pan fry together in a little oil for 2-3 minutes. Season generously with salt and pepper and add the cooked chestnuts, nutritional yeast, garlic, tofu and thyme, and continue to cook for a few more minutes.
Cool then blend the mixture using a hand blender. It can be blended until totally smooth or leave chunky depending on preference. Spoon into ramekins or jars, smooth the top with the back of a spoon or spatula and top with melted plant-based butter.
Refrigerate for at least 2 hours before serving. These will keep fresh for up to 5 days if refrigerated. Serve with crusty bread or crackers.
