How To Make Mushroom Pate | Recipe - video Dailymotion

Here's how to make mushroom pate by Chantelle Nicholson from Tredwell's restaurant in London.

Transcript

00:00Hello I'm Chantelle Nicholson, chef patron of Treadwells in London.

00:03Today I'm going to be making a recipe from my new book, Planted,

00:06which is a fermented mushroom pate with Lapsang Souchong jelly.

00:13So the first step is to chop the mushrooms, mix them with the thyme, shallots, a little bit of

00:18Madeira and then we're going to ferment them for three days to get some real umami flavour going on.

00:23This is a plant-based dish meaning there's no animal products in it at all.

00:33So just roughly chop the shallots.

00:41So we've got our mushrooms and our shallots in a bowl, we're going to add a little bit of thyme

00:45and then the rest of the ingredients allow it to ferment which will create a really rich umami

00:50flavour. So in goes the Madeira, a little bit of olive oil and some rice milk seasoned well.

01:11So you can use any non-dairy milk such as rice milk, oat milk or almond milk.

01:15So we're going to mix that together, pack it into a jar and allow it to ferment for

01:19at least three days to get some really rich flavour in there.

01:30So the mushrooms have been fermenting for three days now and they've got this wonderful richness,

01:34lovely scent coming from them. We're just going to remove the thyme and then pan fry them off

01:40in some hot oil and we're going to add this delicious liquid here,

01:44reduce it right down so we've got a really nice sticky pate.

01:49So

02:13the mushrooms have been cooking for about 10 minutes now and they've got a nice caramelisation

02:16to them. We're going to add the liquid and cook this out until it's almost evaporated.

02:32So as you can see most of the liquid's all evaporated so all the flavour's been concentrated

02:38in there so next we're going to blend it up. As always just make sure you get everything out of

02:43the pan so you've got all the goodness in there and you're not wasting anything.

02:46We're going to blend it until there's still a little bit of texture to it so it's not completely

02:50smooth. So there's our pate, as you can see it's got a little bit of texture in there to keep some

03:03bite. So we're just going to pop it into the mould, we'll let that set up in the fridge and then put

03:08the jelly on top. So once it's been smoother we're going to pop it in the fridge for a couple of

03:22hours to set up. So to make the Lapsang Souchong jelly we're going to have some boiling water

03:29which we're going to pop the tea into, allow it to steep for a couple of minutes. It's got a really

03:37lovely smoky flavour. I'm going to add some maple syrup for sweetness and a little bit of Madeira.

03:55We're using veggie gel here because obviously it's plant-based as opposed to animal-based

03:59and it sets quite quickly so you need to be quite fast to mix it in and then strain it off.

04:07So we're just going to pour that on top of the pate and finish with a few little

04:18thyme leaves as well for extra flavour and to add a little bit of greenery as well.

04:37So it's going to sit in the fridge for another couple of hours so it's nice and chilled

04:44and then I suggest serving it with some crispy toast.