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Woodland Mushroom Pâté with Melba Toast

Woodland Mushroom Pâté is one of my favourite pâtés full of delicious mushroomy flavours. Woodland Mushroom Pâté can be served as a starter, canapé or with a cheese board allowing you to graze which is my idea of heaven, served with a delicious red onion chutney.

Woodland Mushroom Pâté

Ingredients Woodland Mushroom Pâté - Serves 6

2x 200g pack of mixed woodland mushrooms 2 tbsp Olive Oil

3 Cloves Garlic, finely chopped

3 Shallots, finely chopped

5g Thyme – leaves only

2 Eggs

75ml Double Cream

100g Melba Toast

100g Red Onion Chutney

Method for Woodland Mushroom Pâté

  1. Pre-heat the oven to 180°C/350°F/Gas 4

  2. Prepare the mushrooms (for details on how to prepare our Woodland Mushrooms click here).

  3. Fry the mushrooms with the shallots and garlic in 1 tbsp olive oil on a high heat for 5 minutes, or until the mushrooms are starting to brown

  4. Then combine in a food processor the mushroom mixture, de-stemmed thyme, two eggs and the cream, until it is mixed well and has a smooth consistency (for a more coarse texture blend for a shorter time)

  5. Using the remainder of the oil, oil the ramekins before you pour in the pate mixture (this mixture will fill two 200ml Ramekins)

  6. To cook, place the two ramekins in a baking dish with 2cm of water and cook bain-marie style for 30 minutes

  7. Remove from the oven and allow to cool before turning out of the ramekins

  8. Serve with melba toast and red onion chutney!

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