Walnut mushroom pâté

The walnuts and mushrooms combined in this pâté give it a substantial flavour and texture that is delicious as a starter or a lunchtime meal served with bread or salad. Serves 6.

INGREDIENTS

120g walnuts

80g minced shallots

120g unsalted butter

120g shiitake mushrooms, chopped

120g crimini mushrooms, chopped

120g portobellini mushrooms, chopped

1 tablespoon roasted garlic puree

4 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon white pepper

2 tablespoons extra-virgin olive oil

METHOD

1) Preheat the oven to 180C/160C fan assisted, gas mark 4.

2) Spread the walnuts in a layer on a baking tray. Toast for 10 minutes, until browned.

3) In a large sauté pan, cook the shallots in butter over a medium heat until translucent.

4) Add all the chopped mushrooms, garlic, parsley, thyme, salt and pepper. Cook, stirring often, until most of the liquid has evaporated.

5) Blitz the toasted walnuts and olive oil in a blender until the mixture forms a thick paste, then spoon in the cooked mushroom mixture, processing to the desired texture.

6) Pack the mixture into well-oiled ramekins or bowl.

7) Cover with cling film and refrigerate for a few hours or overnight before serving with hot toast and butter.