Mushroom paté/hummus

I’m still on the fence about what this is. Is it a pâté or is it a hummus? It’s smooth and blended, that’s what unites these two, but it lacks the hefty butter content or cream cheese usually in a pâté. On the other hand it has puy lentils, which can classify it as a hummus. Because of these factors, it is a light, healthy flavoursome blend, which can be spread, dipped in, or topped on salads. Enjoy!
Mushroom pâté

MUSHROOM PATÉ/HUMMUS

Ingredients:

250g chestnut mushrooms, sliced

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

1 small carrot, grated

2 garlic clove, chopped

400g cooked green lentils (puy lentil)

handful of chopped walnuts

2 tablespoons lemon juice

1 tablespoon soy sauce

1 tablespoon of chopped fresh thyme leaves (optional)

salt and pepper to taste

Method:

  1. Heat the olive oil and butter in saucepan, add the onion, carrot, garlic and sauté 5-7 minutes until the onion becomes translucent. Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 7 minutes. Remove aside.
  2. Place the mushroom mixture along with the cooked lentils, nuts, lemon juice, soy sauce,thyme in the food processor or blender and pulse to the preferred (coarse or smooth) consistency. Season well with salt and pepper, or lemon juice.
  3. Scrape the mixture into a small serving bowl and refrigerate for a few hours, until firm.

Mushroom pâté 2

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Chicken Liver Paté

Here’s an idea to add to your recipe collection during the Christmas season if you want to impress when entertaining. Something you can make ahead as it only enhances the flavour. The red wine adds body to this spread and cuts through the richness of the liver.

Chicken Liver Pate with red wine

CHICKEN LIVER PATÉ WITH RED WINE

Ingredients:

350g chicken liver

115g butter

150ml red wine

5 springs of thyme, leaves stripped, plus extra for garnishing

salt & pepper to season

Method:

  1. Rinse the chicken livers and pat them dry with kitchen paper. Trim away any white sinew or greenish portions from the livers with small scissors, the cut each in half.
  2. Melt half the butter in a large frying pan over a medium heat until it forms. Add the livers and cook, stirring often, for 5 minutes or until browned.
  3. Add the thyme, wine to the pan. Bring to the boil then reduce the heat  and cook, stirring occasionally for 5 minutes or until the liquid is reduced and the livers are just cooked through when sliced open.
  4. Remove the pan from the heat and leave to cool for 10 minutes. Add salt and pepper to taste, then tip the livers and sauce into a blender, and blend until smooth. Adjust the seasoning if necessary. Spoon the paté into a serving bowl, pressing it down with the back of the spoon, then set aside.
  5. Melt the remaining butter over a medium heat, then pour it over a medium heat, then pour it over the top of the paté. Chill for at least 2 hours.
  6. Serve with rye bread or toasted french bread slices or cornichons, which are the traditional French accompaniment.

Chicken Liver Pate with red wine