Chestnut and mushroom pâté recipe

  • Serves 4 (as a starter)
  • 30 mins to prepare and 35 mins to cook
  • 179 calories / serving
  • Freezable
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Chestnut mushroom pate Large

Preheat the oven to gas 6, 200ºC, fan 180ºC. Cut a cross on the base of each chestnut and spread them out on a baking sheet.

Roast for 25-30 minutes until the skins come away easily and the chestnuts are tender. Remove the skins and roughly chop the nuts.

Heat the oil in a frying pan and fry the onion for 5 minutes. Add the garlic, mushrooms, thyme and 100g (3½oz) of the chopped chestnuts. Cook on a very low heat for about 20 minutes. Add the sherry and turn up the heat, letting all the liquid bubble off.

Put the mixture in a blender, along with the crème fraîche and single cream, and whizz to form a coarse pâté.

Serve on toast, garnished with the remaining thyme and chopped chestnuts.

  • Ingredients

  • 125g (4oz) chestnuts
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 garlic clove, chopped
  • 250g (8oz) closed cup mushrooms, roughly chopped
  • 2 tbsp thyme, plus extra to garnish
  • 3 tbsp sweet sherry
  • 3 tbsp crème fraîche
  • 2 tbsp single cream
  • Energy 745kj 179kcal 9%
  • Fat 11g 16%
  • Saturates 4g 22%
  • Sugars 4g 5%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 14.4g Protein 2.8g Fibre 3.6g

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