Here's how to make mushroom pate by Chantelle Nicholson from Tredwell's restaurant in London.
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00:00Hello, I'm Chantelle Nicholson, Chef Patron of Treadwells in London.
00:03Today I'm going to be making a recipe from my new book, Planted, which is a fermented
00:07mushroom pate with Lapsang Souchong jelly.
00:11So the first step is to chop the mushrooms, mix them with the thyme, shallots, a little
00:18bit of Madeira, and then we're going to ferment them for three days to get some real umami
00:22flavour going on.
00:25This is a plant-based dish, meaning there's no animal products in it at all.
00:34Just roughly chop the shallots.
00:37So we've got our mushrooms and our shallots in a bowl, we're going to add a little bit
00:44of thyme and then the rest of the ingredients, allow it to ferment, which will create a really
00:49rich umami flavour.
00:56So in goes the Madeira, a little bit of olive oil, and some rice milk, seasoned well.
01:07So you can use any non-dairy milk, such as rice milk, oat milk, or almond milk.
01:15So we're going to mix that together, pack it into a jar and allow it to ferment for at
01:19least three days to get some really rich flavour in there.
01:26So the mushrooms have been fermenting for three days now and they've got this wonderful richness,
01:35lovely scent coming from them.
01:36We're just going to remove the thyme and then pan-fry them off with some hot oil and we're
01:41going to add this delicious liquid here, reduce it right down so we've got a really nice sticky
01:46pate.
01:53So the mushrooms have been cooking for about ten minutes now and they've got an
02:16nice caramelisation to them.
02:17We're going to add the liquid and cook this out until it's almost evaporated.
02:33So as you can see most of the liquid's all evaporated so all the flavour's been concentrated
02:38in there.
02:39So next we're going to blend it up.
02:41As always just make sure you get everything out of the pan so you've got all the goodness
02:44in there and you're not wasting anything.
02:46So we're going to just blend it until there's still a little bit of texture to it so it's
02:49not completely smooth.
02:59So this is our pate.
03:00As you can see it's got a little bit of texture in there to keep some bite.
03:03So we're just going to pop it into the mould.
03:05We'll let that set up in the fridge and then put the jelly on top.
03:19So once it's been smoothed over we're going to pop it in the fridge for a couple of hours
03:22to set up.
03:24So to make the Lapsang Souchong Jelly we're going to have some boiling water which we're
03:29going to pop the tea into.
03:30Allow it to steep for a couple of minutes.
03:33It's got a really lovely smoky flavour.
03:37I'm going to add some maple syrup for sweetness and a little bit of Madeira.
03:54We're using veggie gel here because obviously it's plant based as opposed to animal based
03:58and it sets quite quickly so you need to be quite fast to mix it in and then strain it off.
04:13So we're just going to pour that on top of the pate and finish with a few little thyme leaves
04:18as well for extra flavour and to add a little bit of greenery as well.
04:28So it's going to sit in the fridge for another couple of hours so it's nice and chilled and
04:44then I suggest serving it with some crispy toast.
04:50I'll see you next time.
04:51See you next time.