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.


Preparation Time
30 minutes

Cooking Time
35 minutes

Main ingredients
Dairy, Alcohol, Vegetables, Nuts, Oil

Recipe Type
Party Food, Entertaining, Dips

Special Info

Level of Difficulty

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