Mushroom and chestnut pate
Prep:
30 mins
Cook:
35 mins
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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