I am someone who does not do offal… ever, unless I am in a fancy restaurant (like Hestons) and I don’t have a choice. I have given traditional pâté a fair go, and I will always try it but I’ve never really enjoyed the taste.
I recently tried mushroom pâté for the first time: While I thought it was yummy, I definitely thought I could create something even more delicious for all the non offal eaters out there who would love an excuse to eat a good chunk of ghee.
This recipe is suitable for different dietary requirements; vegetarian, vegan, dairy free, gluten free and no preservatives like the commercially packaged stuff. I am excited to hear what people think of this one, because I think it is one of my tastiest recipes yet.
Add shallots and garlic to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape bowl down.
Add ghee and cook for 5 min/100°C or 212°F/speed 1/MC off.
Add mushrooms and thyme and chop for 5 sec/speed 5/MC on. Scrape bowl down.
Add water to mixer bowl and cook for 10 min/100°C or 212°F/speed 1/MC off.
Add salt, balsamic glaze and walnuts to mixer bowl, blend for 20 sec/speed 6/MC on.
Remove mixture to a serving bowl, you can use two small ramekins or one large one. Top with melted ghee or butter if using and cool in the fridge until set hard.
You can substitute the mushrooms with what you can source, just keep in mind that button mushrooms dont have a lot of flavour.You can source dried porcini mushrooms from most supermarkets in the fruit and vegetable section, gourmet delis and quality fresh grocers.You can omit the balsamic glaze for a low carb variation.Bellini UsersUse your sharp blade for this recipe.At step 3 scrape down bowl and chop for longer if necessary.At step 4 you may need to add a little time if using an Intelli.At step 5 extend processing time if required. until you reach the correct consistency.