Mushroom pâté is a go-to dish when you have gathered a mixed basket of wild mushrooms — this vegan take on the ever-popular starter adds in another foraged ingredient for a fresh twist.
With the exception of a few species of either fragile or more gelatinous mushrooms that are best used only as stocks or soup thickeners, the majority of edible wild mushrooms make a good contribution to a mixed pâté. In this way, it is a flexible dish that offers a quick and easy means of making good use of whatever species you have to hand..
While vegetarian pâtés often incorporate cream cheese for texture and spreadability, the options for a vegan pate are a bit more limited. Nuts are a useful alternative for adding both density and oil, which creates a smoother dish. This recipe makes use of sweet chestnuts, which are a broadly available nut that is easily foraged, but can also be found in supermarkets. Walnuts can also be used as an alternative in the same quantity.
250g mixed wild mushrooms
150g roasted and peeled sweet chestnuts, sliced
1 large shallot or medium onion finely diced
3 cloves garlic
2 tbsp brandy
1 tsp English mustard
2 small handfuls chopped fresh herbs eg thyme, rosemary and parsley
Salt and pepper to taste
Olive oil for frying