Marvellous Mushroom pâté

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September 5, 2014 by jeliwobble

Needed something not hummus but vegan for a tapas party. I love Jamie Oliver’s Essex Boy’s Caviar (made from aubergine/eggplant and a few other bits), which is vegan and has bags of flavour, so I thought I would throw something together along those lines. This is what I came up with.

4oz pine nuts
4oz chestnut/baby bella mushrooms, sliced
2oz shitake mushrooms, sliced
1 small pack of porcini cep, soaked
1 clove of garlic, crushed
coconut oil
salt and pepper to taste

Toast the pine nuts until just going golden brown and releasing the oil. Place in food processor. Place a tbsp of coconut oil in the pan and fry the baby bellas with the garlic and seasoning until they are well cooked and releasing their juice. Pour on top of the pine nuts. Add another tbsp of oil and add the porcini, reserving the soaking liquor, and shitake and fry until the shitake soften. Pour on top of others. Pour the reserved liquor through a fine mesh strainer, like a tea strainer, into the pan, then boil the liquid down until it begins to thicken (should be about two tablespoons left). Pour into mixture. Pulse the mixture together until you get a rough paste. Taste and add seasoning if necessary. Refrigerate and serve with toasted pita strips.

I was blown away by how good this was, for something I made up off the top of my head. If I wasn’t doing it dairy free, I think it would be even better with a good quality butter instead of the coconut oil, to intensify the flavours even more. Sadly, it was rather drowned out by the smorgasbord of fantastic tapas items everyone else brought! Still, that means there’s loads of leftovers…YAY!

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