By the time i’d tried to figure out how to do a circumflex and an accent on a mac keyboard, before opting for copying and pasting, it has now taken me almost as long to type the word pâté as it has to write the rest of the post.
I had an almost full punnet of mushrooms that were almost destined to the compost heap. However, being resourceful, I decided to make something with them. If you have a masturcating juicer, you can speed up the recipe a lot, as you can juice the mushrooms (sounds weird, I know) and use the leftover pulp for the pâté. I don’t have a juicer, so went for the old fashioned way of pressing all the moisture out through a sieve.
You can buy dried mushrooms, which i can only assume would also work if you don’t regularly have mushrooms. If you fancy giving that a go, then I would suggest you need more mushrooms that you will in this recipe.
Ingredients (makes about 1 cup):
1 punnet of mushrooms (I used white button about 300g)
1 clove of garlic
1 tsp thyme (stems removed, plus extra for garnish)
1 measure red wine (about 25 ml)
1/3 cup sunflower spread, plus extra for frying and preserving (or other vegan dairy alternative to butter)
1/2 tsp salt
1. Roughly chop the mushrooms, garlic and onions. Heat about a tablespoon of spread in a pan, and when it is melted, add a pinch of salt and the chopped veg.
2. Fry off for a few minutes, some of the moisture from the vegetables will have cooked off and mushrooms tend to signicantly shrink (which is good as it means some of the moisture has gone.
3. Once cooked, put into a food processor, with the thyme and blend. Once it has become a purée, pour into a fine sieve and either over a bowl, or over the kitchen sink press out as much moisture as you can. I found the best way was using the bac of a tablespoon to press, and repeated for about 10 minutes.
4. Once as dry as you can get it, transfer into a bowl and mix in the spread and the red wine.
5. In a pan, melt some more spread/butter (about a quarter cup should do, depending on the width of the top of your container. The smaller the width (ie exposed pâté area), the less melted spread you will need.
6. Once melted, pour on top of the pâté, to form a layer. This will prevent the oxygen from getting to it while it sets, making it firmer.
7. Refrigerate for at least 30 minutes, preferably a couple of hours and then serve.