Mushroom Pâté Recipe: A UK Twist on a Classic

Mushrooms are a staple in British cuisine, popping up in everything from hearty stews to elegant sauces. This recipe elevates the humble mushroom into a sophisticated and delicious pâté, perfect for spreading on crusty bread, crackers, or using as a filling for vol-au-vents. This UK-inspired mushroom pâté recipe uses readily available ingredients and simple techniques, making it perfect for both beginner cooks and seasoned chefs.

Ingredients You'll Need:

This recipe provides enough pâté for approximately 6-8 servings. Adjust quantities as needed.

• 1 kg mixed mushrooms: A combination of chestnut, cremini, and oyster mushrooms adds depth of flavour. Feel free to experiment with foraged mushrooms (if you're knowledgeable and confident in identification!), but ensure they are properly cleaned and prepared.
• 2 large shallots, finely chopped: Shallots add a delicate sweetness that complements the earthy mushrooms.
• 2 cloves garlic, minced: Garlic adds a pungent and savoury note.
• 1 tbsp olive oil: Use a good quality olive oil for the best flavour.
• 100g butter: Unsalted butter is preferred for better flavour control.
• 100ml dry sherry: A good quality dry sherry adds complexity and depth; you can substitute with dry white wine if preferred.
• 1 tbsp fresh thyme leaves: Thyme provides a lovely herbaceous aroma.
• 2 tbsp plain flour: This helps thicken the pâté.
• 300ml double cream: Double cream adds richness and creaminess.
• Salt and freshly ground black pepper: Season generously to taste.
• Optional Garnish: Fresh parsley, chives, or toasted baguette slices.

Step-by-Step Instructions:

1. Prepare the Mushrooms: Clean the mushrooms thoroughly with a damp cloth or mushroom brush. Remove any tough stems. Roughly chop the mushrooms into bite-sized pieces.

2. Sauté the Aromatics: Heat the olive oil in a large pan over medium heat. Add the shallots and garlic and sauté for 5-7 minutes, until softened but not browned.

3. Cook the Mushrooms: Add the mushrooms to the pan and cook for 10-15 minutes, stirring occasionally, until they have released their moisture and begun to brown.

4. Deglaze the Pan: Pour in the dry sherry and scrape the bottom of the pan to loosen any browned bits. Let the sherry reduce slightly, about 2-3 minutes.

5. Make the Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (a roux).

6. Add the Cream and Seasoning: Gradually whisk in the double cream, ensuring there are no lumps. Add the thyme leaves, salt, and pepper. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

7. Blend the Pâté: Carefully transfer the mixture to a blender or food processor and blend until smooth and creamy. Taste and adjust seasoning if needed.

8. Chill and Serve: Pour the pâté into a terrine or small bowl. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavours to meld and the pâté to set.

9. Serve and Enjoy: Serve the chilled mushroom pâté on crusty bread, crackers, or as a filling for vol-au-vents. Garnish with fresh herbs or toasted baguette slices, if desired.

Tips for the Best Mushroom Pâté:

• Mushroom Variety: Experiment with different types of mushrooms for varied flavour profiles.
• Seasoning: Don't be shy with the salt and pepper! Taste and adjust as you go.
• Chilling Time: Allowing the pâté to chill thoroughly is crucial for achieving the best texture and flavour.
• Storage: Store leftover pâté in an airtight container in the refrigerator for up to 3 days.

This recipe provides a delicious and adaptable base. Feel free to experiment with different herbs and spices to create your own unique mushroom pâté. Enjoy!