I buy mushrooms in those big value packs from the supermarket as they work out somewhat cheaper than the small packs do and we adore mushrooms in our house! However this usually frugal strategy occasionally results in a sudden realisation that I have a whole load of mushrooms in the fridge that need using ASAP! If you find yourself in a similar situation and without a plan for them, then mushroom pate is the answer.
While the classic French duxelles is always a winner when faced with how to quickly make use of lots of mushrooms, it’s also nice to play with alternative ideas for variety and I’ve used sage and toasted hazelnuts in this instance, which I think make a genuinely delicious combination.
As we’re moving into the early part of autumn, my herb patch is becoming more straggly and the annuals and biennials have all pretty much been exhausted, so it’s the perennial woody herbs I turn to more often now, with the sage used here being a case in point.
As for homemade veggie pates, they are most definitely far tastier, cheaper and more wholesome than shop bought alternatives. Once prepared, they also make a great easy and quick breakfast, lunch or supper option. Or alternatively don your walking boots and take this pate with you on a woodland picnic, along with a lovely crusty loaf and a couple of ripe English apples!
Mushroom, Hazelnut and Sage Pate – vegan
- 12 oz mushrooms
- 1 small onion, peeled and quatered
- 1 handful (about 1/4 oz) fresh sage leaves
- 3 tbsp olive oil
- 2 tbsp soya sauce
- 4 oz hazelnuts, toasted and skinned
- salt and black pepper to taste
- Put mushrooms, onion and sage in a food processor and process till very fine.
- Heat 2 tbsp olive oil in a large frying pan, then add the mushroom mixture to the pan. Sprinkle with a little salt to encourage the mushrooms to release their moisture.
- Cook processed mushrooms until the liquid is almost all evaporated, and the mushroom mixture begins to firm up. Add in the soya sauce and cook briefly.
- While mushrooms are cooking, put hazelnuts into food processor and process to a fine texture is achieved. While processing add 1 tbsp olive oil to the processor to help the hazelnuts form a nutty paste.
- Once mushrooms are cooled, return to processor along with the hazelnuts and process a second time to blend mushroom and hazelnut mixtures together.
- Lastly season with plenty of black pepper and a little more salt if desired.
- Serve generously spread over hunks of wholemeal toast, or on crispy oat cakes.