A non-meat pâté, suitable for vegans, best served with warm sour dough. Recipe courtesy of AGA Specialist Dawn Roads.
25g dried porchini mushrooms
170g mixed fresh mushrooms e.g. shiitake and chestnut
25g plant butter
1 or 2 cloves of garlic, grated
Juice of half a lemon
15g parsley leaves
Salt and black pepper
75g walnuts, toasted then chopped
Truffle oil (optional)
40g plant butter, melted
Sourdough bread slices, brushed with a little olive or rape seed oil
1. Place the dried porchini mushrooms into a basin and cover with about 150ml boiling water and allow them to rehydrate for 30 minutes.
2. Meanwhile roughly chop the mixed mushrooms. Melt the plant butter in base of the AGA cast-iron buffet casserole, or a frying pan, add the chopped mushrooms, cook for a few minutes then add the garlic. Stir and cook until the mushrooms are soft and any liquid has evaporated, about 4-5 minutes. Allow to cool.
3. Drain the porchini mushrooms, reserving the liquid. Peel and stone the avocado and squeeze over the lemon juice.
4. Place the porchini mushrooms, cooked mushrooms, avocado with lemon juice, parsley leaves, salt and pepper into a food processor and process until you have your desired texture. If the pâté seems a little thick add a little of the porchini soaking mixture. Turn the mushroom mixture into a basin and fold in the toasted, chopped walnuts, add a little truffle oil, if using and taste for seasoning.
5. Present in a preserving jar or in ramekins for individual portions. Place into the refrigerator.
6. To finish, melt the plant butter and pour on the top of the pâté, garnish with a walnut half (or halves) and return to the refrigerator. The pâté benefits from leaving for a couple of hours for the flavours to develop.
Serve with griddled sour dough made by brushing the bread slices with a little olive oil and griddling on a hot griddle, either on the hotplate or in a hot oven.