With their predilection for popping up out of nowhere it’s not surprising that mushrooms have gained a reputation for magic. Long time blog followers will know I’m not above accepting a little supernatural assistance when it’s offered, or of resorting to the dark arts of extra butter and cream when it’s not. But don’t let your senses deceive you, this recipe has less dairy than a teaspoonful of mist, yet is filled with creaminess to the core.
This illusion is accomplished with chestnut puree, which loads and blesses the mushrooms with body and silken texture. If you don’t want to pulp your own, you can glean a plump packet of pre-made puree from Waitrose.
Mushroom, chestnut and caramelised onion pate
- 400g mushrooms
- 1 white onion
- 1 small leek, white parts only
- 2 cloves garlic
- Bouquet garni (sprig of rosemary, thyme and a bay leaf tied up with string)
- 75g chestnut puree
- 1tsp Dijon mustard
- Oil for frying
- 1 tbsp soy sauce
- salt and pepper to taste