As Christmas creeps up on us it’s time to start thinking about Christmas food and pâté always seems to be served up on the old cheese board, so I thought it would be cool to recreate a lovely homemade version.
I remember having a mushroom and walnut pâté as a starter at the vegetarian restaurant 1847 (you can see what I ate clicking here) and it was lush, so I’m glad I can now make it at home.
This pâté is really tasty and healthy too, as it contains mushrooms which are packed with vitamin d and walnuts that contain heart-healthy fats and easy-to-digest proteins, making it a great alternative to the traditional meat version.
I have been enjoying it on toasted rye bread and with carrot sticks.
I hope you enjoy.
Much L O V E, Nicky xx
(Visited 79 times, 1 visits today)
Preheat oven to 180C (fan). Place walnuts out a lined baking tray and lightly toast for 8-10 minutes, make sure they don’t burn. Once done, set aside.
Chop the mushrooms and onion, then mince the garlic.
Heat 1 tbsp of the oil in a frying pan and add the onion and garlic. Fry for a few minutes before adding another tbsp of oil, along with the mushrooms. Cook for around 5-10 minutes, until they release their oils and have reduced in size.
Once done and smelling amazing, place in a food processor with the walnuts and thyme. Add salt and pepper to taste. Blend until smooth and creamy.
Store in an airtight container in the fridge and enjoy as a dip, on toasted rye bread or on your favourite cracker.