This is a vegetarian pâté with a punch – it's delightfully textured and perfect with tangy chutney.
- 120g walnuts
- 120g Portobello mushrooms
- 120g shiitake mushrooms
- 120g chestnut mushrooms
- 120g unsalted butter
- 80g chopped shallots
- 4 tbsp. chopped flat leaf parsley
- 2 tbsp. olive oil
- 1 tbsp. chopped fresh thyme
- 1 tbsp. minced garlic
- Pinch of salt and pepper
Preheat the oven to 180C/gas mark 4. Spread the walnuts out onto a baking tray and put them into the oven for around ten minutes. They should be golden brown.
In a large frying pan, melt the butter. Add the shallots and cook for a few minutes or until softened. Finely chop all the mushrooms and add these to the shallots along with the garlic, parsley, thyme, salt and pepper. Cook, stirring often, until most of the liquid has evaporated.
Put the toasted walnuts into a food processor with the olive oil and blend until it forms a smooth paste. Add in the mushroom mixture and blitz until smooth or coarse depending on your liking.
Cover with cling film and keep in the fridge for a few hours before serving.