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