Chestnut Mushroom Pate Recipes

Steps:

• Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.
• Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.

Steps:

• Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
• Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
• Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.

Steps:

• Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
• Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.
• Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.
• For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.

Steps:

• Chop the chestnut mushrooms, melt the butter and sauté the onion and garlic for 5 minutes. Add the mushrooms and thyme, and sauté for 8 minutes or until the mushrooms are cooked.
• Reserving the juices in case you need to add a little moisture in step three, drain the onion/garlic/mushroom mixture, and blend it with the cream cheese and fromage frais.
• Reserving some slivered almonds for garnish, process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR, if you prefer a finer, smoother paté, add the onion/garlic/mushroom to the food processor and process OR, for a more varied texture, process some of the onion/garlic/mushroom mixture with the nuts, then fold both mixtures together until they are well-combined. If the mixture becomes too dry (which is unlikely), add a little of the juice reserved in step two.
• Chill the paté for 2 hours, then scatter the reserved slivered almonds on top and serve the paté with crusty bread, pita bread, crackers or vegetable sticks. This paté is best eaten within 2 days.
• Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.

Steps:

• Using a paring knife, make a horizontal cut on the flat side of each chestnut. Place them in boiling water to cover, and cook for 3 minutes. Remove them from the water a few at a time and peel while still hot.
• Soak the mushrooms in about 1 1/2 cups of very hot water. For the pasta, bring a large pot of water to a boil, and salt it.
• Place half the butter in a skillet, turn the heat to medium-high, and a minute later, add the shallots. Sprinkle lightly with salt, and cook, stirring, until softened, 3 to 5 minutes. Chop the chestnuts into 1/2- to 1/4-inch chunks, then measure about a cup. Add them to the skillet, along with a little more salt.
• Cook, stirring occasionally, until the chestnuts deepen in color, about 5 minutes. Remove the mushrooms from the water; strain and reserve the liquid. Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid. Turn the heat to low, and season to taste with salt and lots of black pepper.
• Cook the pasta until tender but not mushy. If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done. Stir in the remaining butter.Drain the pasta, and dress with the sauce. Serve immediately.