Page 38 - Veggiefood Presentation

Walnut mushroom pate

Ingredients Method

120g walnuts
80g minced shallots Preheat oven to 180 C / Gas 4. Spread walnuts in a single
120g unsalted butter layer on a baking tray. Toast for 10 minutes, or until
fragrant and lightly browned.
120g shiitake mushrooms,
In a large sauté pan, cook shallots in butter over medium
chopped heat until translucent. Then add chopped mushrooms,
120g crimini mushrooms, chopped garlic, parsley, thyme, salt and pepper. Cook, stirring
often, until most of the liquid has evaporated.
120g portobellini mushrooms,
Process toasted walnuts and olive oil in a blender or food
chopped processor until mixture forms a thick paste. Spoon in the
1 tablespoon roasted garlic puree cooked mushroom mixture, and process to desired
texture.
4 tablespoons chopped fresh flat
Pack mixture into well-oiled ramekins or bowl. Cover
leaf parsley with cling film, and refrigerate for a few hours or
1 tablespoon chopped fresh thyme overnight.

1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons extra-virgin olive oil