Walnut, mushroom and brandy pâté recipe

Ingredients

• 120 g walnuts
• 120 g unsalted butter
• 80 g shallots, chopped
• 120 g portobellini mushrooms, chopped
• 120 g shiitake mushrooms, chopped
• 120 g chestnut mushrooms, chopped
• 1 tbsp roasted garlic purée
• 4 tbsp chopped fresh parsley
• 1 tbsp fresh thyme
• 2 tbsp extra virgin oil
• 1 tbsp brandy
• Fruit and nut bread, to serve

Method

1. Toast the walnuts at 180°C (gas 4) until lightly browned, watching them closely, then cool.
2. Cook the shallots, mushrooms, garlic and herbs in the butter until the mixture is dry; season.
3. Pulse the mushroom mixture with the walnuts, olive oil and brandy to the preferred pâté texture.
4. Divide between ramekins and chill. Serve with toasted fruit-and-nut bread.