Mushroom & Chestnut Pate

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Mushroom & Chestnut Pate

Sophisticated pate by chef Anton Pterov perfect for a festive feast or sunday veggie roast. 

Ingredients

3 large shallots chopped very finely

3 tablespoons olive oil

500g chestnut mushrooms, finely chopped

250g cooked chestnuts, crumbled

125ml white wine (alcohol free, optional)

1 tablespoon tamari sauce

2 tablespoons fresh chopped thyme

2 tablespoons fresh chopped parsley

2 tablespoons fresh chopped tarragon

Salt and lots of freshly ground black pepper

Method

1: Fry the shallots in 3 tablespoons of olive oil.

2: Then add the mushrooms and fry until they start to brown.

3: Then add the chestnuts, white wine (if using), tamari, herbs and black pepper.

4: Cook gently, until the liquid has all been absorbed.

5: Add the parsley and season with a pinch of salt and plenty of black pepper.

6: Blend to a smooth paste, adding a little olive oil as you go for a smoother consistency. Although we think it looks rather lovely before it's blended as pictured here! 

7: Adjust the seasoning with a touch of lemon juice, if necessary.

Photography by Chelsea Bloxsome for Made In Hackney