This retro number is a vegetarian-friendly meaty mushroom pâté, and is just as rich and umami as it’s offal-inclusive affiliates. Serve it up with some crackers or mini toasts, radish or cucumber rounds.
A light, aromatic white like a Pinot Grigio or dry Riesling wouldn’t go astray with this little ensemble, or vintage champagne for some extra earthiness and kitsch if it’s for a special something something.
- 30g butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 300g field mushrooms, roughly chopped
- 1 tablespoon sake (or sherry or dry white wine)
- 1 tablespoon soy sauce
- 3/4 teaspoon thyme leaves
- 1/2 cup finely chopped flat leaf parsley
- 50g cream cheese*
- 80g chevre*
- 1/4 teaspoon freshly grated nutmeg
- salt and pepper
*replace with 100g pureed silken tofu for a vegan version
In a large frying pan, combine the butter and olive oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft and transluscent, about 8 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the soy sauce, sake and thyme and cook, stirring, until the wine has nearly all evaporated, about 5 minutes. Stir through the parsley and remove from heat and allow to cool.
Transfer cooled mushroom mixture to a food processor. Add cheeses and nutmeg. Blend until smooth, then add salt and pepper to taste. Transfer mixture to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours. Upturn onto a plate to serve.