Mushroom Walnut And Rosemary Pate Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.

Steps:

• 1. To prepare the toasted walnuts, first soak in two cups of warm water for 30 minutes. Drain. Place nuts on a baking sheet and bake in a 350° oven for 30 minutes, or until dry and light brown. Rotate every 10 minutes. Allow nuts to cool to room temperature before serving. 2. In a large nonstick skillet or sauté pan, cook the red onion, garlic, and mushrooms in the red wine, the chanterelle soaking liquid, and sea salt over medium heat, stirring often, until all the moisture has evaporated. Add the chanterelles and cook until heated through. Remove from the heat. Add the sage, thyme, rosemary, nutmeg, pepper, and yeast and stir well to incorporate. Transfer to a blender. Add the walnuts, tamari, vinegar, and 1½ cups of the water. Blend until smooth. 3. In a small saucepan, bring the remaining 1 cup water to a boil. Whisk in the agar agar and turn the heat to low. Continue whisking until the agar agar is thoroughly dissolved, about 5 to 7 minutes. Add to the mushroom mixture and blend until incorporated. 4. Test the paté to ensure that it sets up by refrigerating 1 tablespoonful for 10 minutes. If the test paté isn't firm by then, dissolve another 2 tsp agar agar powder or 1 Tbsp agar agar flakes in boiling water and add to the paté. Spread in an 8 x 5-inch loaf pan or 8-cup mold. Refrigerate for at least 2 hours. Unmold and cut into slices and serve.