How to make mushroom pate

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  • Mushroom pate is the perfect vegetarian starter. Here chef Chantell Nicholson from Tredwell’s restaurant in London shows how to make her signature recipe. She says, “fermenting is a great technique to enhance the savouriness and overall flavour of ingredients. In this recipe, the fermentation intensifies the umami flavour in the mushrooms, creating a rich and delicious pȃté. Lapsang Souchong tea has a wonderful smokiness so together, this is a great combo. I serve it with seeded crackers or a good sourdough, sliced and toasted. Note that the best flavour will come from a 3 day fermentation, so you will need to plan ahead to make this.” Her recipe serves eight people.


    For the mushroom pȃté:

    • 250g Chestnut mushrooms, finely sliced
    • 300g flat cap mushrooms, finely sliced
    • 2 banana shallots, peeled and finely sliced
    • 2 garlic cloves, finely grated
    • ½ bunch thyme, plus an extra sprig for garnishing
    • 50ml olive oil
    • 100ml rice, soya or oat milk
    • 25ml Madeira
    • 1 teaspoon table salt
    • freshly milled black pepper
    • 50g non dairy butter

    For the Lapsang Souchong jelly:

    • 1 tablespoon Lapsang Souchong tea
    • 1/2 6.5g sachet Vege-Gel
    • 25ml Madeira
    • 3 teaspoons maple syrup
    • sourdough croutons, or crackers, to serve