Mushroom and Chestnut Pate
Serves 4
The white of 1 large leek, diced
30g/1oz butter
1 clove garlic, crushed
4 large field mushrooms (about 170g/ 6oz), finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
2 slices brown bread, diced
110g/ 4oz chopped cooked chestnuts
1 egg
Salt and freshly ground pepper to taste
Salad leaves and vinaigrette to serve
- Preheat oven to 150c/ 300F/ GM2.
- Sweat the leek slowly in the butter, without colouring, until soft. Add the garlic and the mushrooms and cook slowly for a further 2 minutes or until the mushrooms start to soften. Turn this mixture onto a plate and allow to cool.
- Place the mushroom mix with the rest of the ingredients in a food processor and pulse to a fairly smooth paste. Season to taste with salt and paper.
- Put the raw mushroom mix into a lightly greased oven-proof pudding bowl and cover with a disc of greaseproof paper. Cling film the top of the bowl. Place the prepared pudding basin in a roasting-tin and pour in a couple of cm or 1 inch depth of boiling water around the base of the bowl. Bake in the middle of the preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean and hot. Allow to cool.
- Serve a slice cold with the seasoned salad.
