Mushroom and chestnut pate

Prep: 30 mins
Cook: 35 mins
Mushroom and chestnut pate
A lovely rustic pate with earthy mushrooms and chestnuts will be a hit at the buffet table.

125g chestnuts

2 tbsp olive oil

1 small onion, diced

1 garlic clove, chopped

250g closed cup mushrooms, roughly chopped

2 tbsp thyme, plus extra to garnish

3 tbsp sweet sherry

3 tbsp crème fraîche

2 tbsp single cream

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper and set aside.

Cut a cross on the base of each chestnut and spread them out on the baking tray.

Cook for 25-30 minutes.

The skins should come away easily and the flesh of the nuts should be slightly soft.

Remove the skins and roughly chop the nuts.

In a frying pan, heat the oil and fry the onion for 5 minutes.

Add the garlic, mushrooms, thyme and 100g of the chopped chestnuts.

Cook on a low heat for 20 minutes.

Add the sherry and turn up the heat, letting all the liquid bubble off.

Put the mixture in a blender, along with the crème fraîche and cream, and blend to form a coarse pâté.

Serve with breads, crackers or whatever you like.

Serves
6

Preparation Time
30 minutes

Cooking Time
35 minutes

Main ingredients
Dairy, Alcohol, Vegetables, Nuts, Oil

Recipe Type
Party Food, Entertaining, Dips

Special Info
Vegetarian

Level of Difficulty
Easy

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