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MUSHROOM PATE WITH BLACKBERRY AND PICKLED WALNUT COMPOTE

MUSHROOM PATE WITH BLACKBERRY AND PICKLED WALNUT COMPOTE

I decided to try my hand at mushroom pate and wanted to make something sweet and tangy to go on top. In my local grocery store, I was looking for a new vinegar that might work when I came across pickled walnuts! Apparently they date back to Victorian times, so I thought I'd give them a go. They are delicious, tangy and earthy with a really nice texture. If you can, try them!!

Here's what you'll need

  • 1 package mushrooms (about 400g)
  • 1 small onion
  • 1 cup creme fraiche
  • 2 cloves garlic (
  • 2 tbsp grainy mustard
  • ¼ cup butter (melted)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp thyme
  • 1 package blackberries (about 200g)
  • 1 large pickled walnut
  • 2 tbsp sugar
  • salt and pepper to taste
  1. sautee the onions, mushrooms and garlic in butter and olive oil until cooked and soft (about 8 minutes)

  2. toss it all into a food processor and blitz until smooth

  3. add the creme fraiche, mustard and thyme and blitz another few seconds to mix

  4. MUSHROOM PATE WITH BLACKBERRY AND PICKLED WALNUT COMPOTE
  5. scoop the pate out into individual ramekins and smooth the top evenly

  6. MUSHROOM PATE WITH BLACKBERRY AND PICKLED WALNUT COMPOTE
  7. pour melted butter over and pop into the fridge to firm up the butter

  8. in a small pot, sautee onions and garlic in some olive until translucent and fragrant

  9. toss in the blackberries, diced pickled walnuts and sugar and simmer for 10 minutes or so (you may have to add a splash of water to get them going)

  10. MUSHROOM PATE WITH BLACKBERRY AND PICKLED WALNUT COMPOTE
    MUSHROOM PATE WITH BLACKBERRY AND PICKLED WALNUT COMPOTE
  11. once most of the liquid is gone, set aside to cool completely

  12. brush some bagette slices with olive and bake until crisp and golden

  13. top the bread with pate and compote

  14. MUSHROOM PATE WITH BLACKBERRY AND PICKLED WALNUT COMPOTE
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