Mushroom pâté with crispy breadsticks

Mushroom pâté with crispy breadsticks

Kenko Kitchen
10 mins
Cooking time
30 mins
Elisa Watson

Although I have never tried real duck pâté in my life, I imagine this is pretty darn close. My meat-loving dad was fooled and actually believed it was duck pâté and his response was good enough for me! This has a beautiful texture, is high in fibre, potassium and iron – not to mention delicious! The crispy breadsticks are the perfect accompaniment to have with the mushroom pâté, or any dip of choice, and are brilliant to serve to guests.

Mushroom pâté


Quantity Ingredient
3 french shallots, finely sliced
60ml plant-based oil
2 garlic cloves, crushed
500g button mushrooms, chopped
100g tinned chestnuts, drained and rinsed
1 tablespoon tahini
400g tinned chickpeas, drained and rinsed
1 tarragon sprig, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Quantity Ingredient
280g gluten-free bread flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon coconut sugar
230ml plant-based milk
30g vegan butter
50ml olive oil
1 tablespoon nigella seeds
or 1 tablespoon sesame seeds
or 1 tablespoon dukkah


  1. For the pâté, sauté the shallots in the oil in a frying pan over medium heat until almost translucent. Add the garlic and cook gently for 2 minutes. Add the mushrooms and cook for 5 minutes.
  2. Put the chestnuts, tahini and chickpeas in a food processor and pulse a couple of times. Add the mushroom mixture and process until smooth. Add the tarragon, salt and pepper.
  3. Place the pâté in a plastic or glass container and press down with a spatula, levelling out the top. Place in the refrigerator until ready to use. (This keeps for a few days in the refrigerator.)
  4. Preheat the oven to 180°C.
  5. For the breadsticks, mix the flour, baking powder, salt and sugar in a bowl and make a well in the centre. Pour in the milk and mix to a fairly stiff dough. Divide the mixture into 12 and roll each piece into long cylinders.
  6. Place the butter and olive oil in an ovenproof dish and heat in the oven for a couple of minutes to melt the butter. Roll the breadsticks in the butter and oil. Sprinkle with seeds or dukkah, or make a few of each. Bake for 15–20 minutes until golden brown. Serve the pâté with the breadsticks. Store the breadsticks in an airtight container for 2–3 days.
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