My husband, being the carnivore that he is, loves a good traditional meat based pate but quite honestly the thought of blended liver really freaks me out. I can’t bring myself to even try the stuff let alone start cooking and blending the livers myself (i’d do almost anything for the husband but this is just not one of them…sorry babe!)
Fear not it’s mushroom and walnut pate to the rescue! Not only is it quick and easy to make its also pretty damn great and can be used for much more than just a pate why not give my courgette & mushroom parcels ago.
And here’s how to do it…
Ingredients: Serves 4 people
- 250g chestnut mushrooms chopped
- 1 medium onion diced
- 2 clove of garlic finely chopped or crushed
- 1/3 grated Parmesan
- 1/2 cup light soft cheese
- 3-4 sprigs of fresh thyme
- 1/4 cup chopped toasted walnuts (retain a pinch for garnishing)
- ciabatta loaf cut into slices
- 1 tbsp of olive oil
- salt and pepper to taste
- balsamic glaze optional
Heat the olive oil in a medium sized frying pan. Add the onions, garlic and thyme. Cook stirring occasionally until the onions are soft and caramelized.
Next add the mushrooms to pan as well as salt and pepper to taste and cook on low until the mushrooms are tender around 4-5 mins. Remove from heat and allow to cool for around 10-15 mins.
After the mushroom mixture has cooled drain off any excess liquid from the pan and place the mushrooms in a blender (or in my case my smoothie maker). Add the chopped toasted walnuts, Parmesan, soft cheese and blend. Personally i only lightly blend the mixture as i kinda it slightly lumpy but each to their own go for whatever consistency you prefer.
Refrigerate for around 30 mins before serving.
Finally toast the ciabatta slices, load up with pate, drizzle with balsamic glaze, sprinkle with toasted walnuts and enjoy…dyl-icious!!
This mushroom and walnut pate also tastes incredible with a little crumbled feta on top, obviously you can never have too much cheese!!