Truffled mushroom pâté served in ramekins

Truffled mushroom pâté

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus soaking, cooling and 5 hrs chilling
  • Easy
  • Serves 6 as a starter or 15-20 canapés

Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (6)
NutrientUnit
kcal483
fat47g
saturates26g
carbs8g
sugars3g
fibre1g
protein6g
salt0.5g
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Ingredients

For the topping

Method

  • STEP 1

    Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

RECIPE TIPS
MAKE AS CANAPéS

Make half the quantity of the pâté and set in a bowl. Spread 1 tsp of the pâté over mini crispbreads and top with slices of cornichon, if you like.

Goes well with

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    Rating: 5 out of 5.2 ratings
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