Pecan Mushroom Paté Recipes

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:

• In a large skillet melt butter over medium heat and add mushrooms and shallot.
• Saute until shallot is tender and mushrooms give up their liquid.
• Stir in salt & pepper.
• Reserve 1 Tablespoon of the pecans.
• In blender or food processor blend remaining pecans until a paste is formed.
• Add the mushroom mixture, cream and madeira, blending until smooth.
• Spoon into a serving dish and sprinkle with reserved pecans.
• Cover and refrigerate at least 2 hours.
• Serve with crackers, melba rounds or party rye.