Mushroom Pâté

, from Issue #88. December, 2019
Photography by Josh Griggs.
Mushroom Pâté

Even my chicken liver-loving boyfriend was impressed by this meat-free pâté. It’s easy to make and will last for a few days in the fridge. Pickles are an essential companion to bring a bit of zing.

Serves: 6-8


3 tablespoons olive oil
3 cloves garlic, thinly sliced
1 onion, thinly sliced
250 grams button mushrooms, roughly chopped
150 grams brown flat mushrooms, roughly chopped
2 tablespoons apple cider vinegar
sea salt and ground pepper
100 grams crème fraîche
¼ teaspoon cayenne pepper, plus extra to serve (optional)
50 grams butter, melted

To serve

pickles sourdough or crackers


Heat the oil in a large sauté pan over a low heat. Add the garlic and onion and cook for 2-3 minutes, then the add mushrooms and vinegar. Season well and cook, stirring occasionally, until the mushrooms are soft, approximately 10–15 minutes. Remove the pan from the heat and set aside to cool.

Place the cooled mushroom mixture into a food processor with the crème fraîche and cayenne pepper, if using. Whizz for 3-4 minutes, or until smooth.

Transfer mixture into a small jar or bowl and top with melted butter. Place in the refrigerator until ready to serve.

To serve: Serve with pickles of your choice and toasted sourdough or crackers. Sprinkle over some extra cayenne pepper before serving, if desired.