White truffle forest mushroom pâté

White truffle forest mushroom pâté

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

Like many of Shannon’s customers, I’ve followed her cooking wherever she went. Admittedly, there was a dark period in my life where I would dress up in different disguises and go to the local pub five times a week so I could sit at the bar and eat this pâté by myself – slowly, because I never wanted it to end. Jokes aside, this dish is what ultimately won me over in terms of Shannon’s sorcery. I’d never experienced anything like it. Needless to say, if you had me at gunpoint forcing me to choose, this would be my ultimate favourite dish.

­This pâté lasts for ages in the fridge. We recommend saving some for the week ahead and spreading it on absolutely anything (crackers, veg, sandwiches), or mixing in some sour cream for a creamy mushroom dip, or using it as a pasta sauce - it’s so versatile!

Ingredients

Quantity Ingredient
250g firm tofu, cut into 8 pieces
1 fresh bay leaf
beef stock
60ml olive oil
1 onion, chopped
2 large garlic cloves, crushed
50g pecans or walnuts, roughly chopped
15g dried porcini mushrooms, soaked in 125 ml warm water
440g button mushrooms, roughly chopped
1 teaspoon thyme leaves, plus extra sprigs, for garnish
60ml pedro ximenez sherry, (see note)
2 tablespoons soy sauce
1 tablespoon white truffle oil
1 teaspoon sherry vinegar
melted butter, to cover
toasted bread slices, to serve

Method

  1. Place the tofu, bay leaf and enough stock to cover in a large saucepan. Bring to the boil, then reduce the heat and simmer on low for 5 minutes.
  2. Drain the tofu and press with paper towel for about 10 minutes to remove excess liquid.
  3. Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring frequently, until caramelised, about 5 minutes. Add the garlic and pecans, and continue to cook for a further 2 minutes.
  4. Strain the porcini mushrooms and set aside the liquid. Add the porcini and button mushrooms to the pan along with the thyme, cook for a few minutes then deglaze the pan with the PX sherry.
  5. Add 80 ml of the dried mushroom soaking liquid and cook until completely reduced. Season well with salt and pepper.
  6. Transfer the ingredients to a blender and add the soy sauce, truffle oil and sherry vinegar. Blend until completely smooth.
  7. Fill ramekins nearly to the top with pâté, cover with melted butter and add a thyme sprig.
  8. Set aside in the fridge for at least 2 hours to firm up.
  9. At Smith & Daughters we serve our pâté with slices of toasted baguette.

Note

  • You can substitute brandy for PX Sherry if you’re unable to get your hands on it.
Tags:
Vegan
Plant-based
Vegetarian
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