Here's how to make mushroom pate by Chantelle Nicholson from Tredwell's restaurant in London.
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00:00 Hello, I'm Chantelle Nicholson, chef patron of Treadwells in London.
00:03 Today I'm going to be making a recipe from my new book, Planted,
00:06 which is a fermented mushroom pate with Lapsang Souchong jelly.
00:10 So the first step is to chop the mushrooms, mix them with the thyme, shallots, a little bit of Madeira,
00:19 and then we're going to ferment them for three days to get some real umami flavour going on.
00:29 This is a plant-based dish, meaning there's no animal products in it at all.
00:32 So just roughly chop the shallots.
00:35 So we've got our mushrooms and our shallots in a bowl, we're going to add a little bit of thyme
00:45 and then the rest of the ingredients, allow it to ferment, which will create a really rich umami flavour.
00:57 So in goes the Madeira, a little bit of olive oil, and some rice milk, seasoned well.
01:05 So you can use any non-dairy milk, such as rice milk, oat milk or almond milk.
01:15 So we're going to mix that together, pack it into a jar and allow it to ferment for at least three days
01:20 to get some really rich flavour in there.
01:23 So the mushrooms have been fermenting for three days now and they've got this wonderful richness,
01:26 lovely scent coming from them.
01:28 We're just going to remove the thyme and then pan fry them off in some hot oil
01:32 and we're going to add this delicious liquid here, reduce it right down
01:36 so we've got a really nice sticky pate.
01:48 [Music]
02:12 So the mushrooms have been cooking for about ten minutes now and they've got a nice caramelisation to them.
02:17 We're going to add the liquid and cook this out until it's almost evaporated.
02:21 So as you can see, most of the liquid's all evaporated, so all the flavour's been concentrated in there.
02:38 So next, we're going to blend it up.
02:40 As always, just make sure you get everything out of the pan,
02:43 so you've got all the goodness in there and you're not wasting anything.
02:47 So we're going to blend it until there's still a little bit of texture to it, so it's not completely smooth.
02:51 So there's our pate. As you can see, it's got a little bit of texture in there to keep some bite.
03:04 So we're just going to pop it into the mould.
03:06 We'll let that set up in the fridge and then put the jelly on top.
03:11 [Music]
03:19 So once it's been smoother, we're going to pop it in the fridge for a couple of hours to set up.
03:23 So to make the Lapsang Souchong Jelly, we're going to have some boiling water, which we're going to pop the tea into.
03:31 Allow it to steep for a couple of minutes.
03:35 It's got a really lovely smoky flavour.
03:39 I'm going to add some maple syrup for sweetness.
03:42 And a little bit of Madeira.
03:50 We're using veg gel here, because obviously it's plant-based as opposed to animal-based.
03:57 And it sets quite quickly, so you need to be quite fast to mix it in and then strain it off.
04:02 So we're just going to pour that on top of the pate.
04:05 Finish with a few little thyme leaves as well for extra flavour and to add a little bit of greenery as well.
04:31 [Music]
04:41 So it's going to sit in the fridge for another couple of hours so it's nice and chilled.
04:44 And then I suggest serving it with some crispy toast.
04:47 [Music]