A pâté or terrine of mushrooms and nuts wrapped in puff pastry has long been a favourite dish of mine. It’s wonderful for a special meal.
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Time to prepare: 20 mins
Time to cook: 55 mins
Dietary requirements: Dairy-free, Halal, Kosher, Vegan (with substitutions)
2 large onions, chopped
2 tablespoons olive oil
2 garlic cloves, chopped
250g/9 oz chestnut mushrooms, sliced roughly
225g/8oz cashews, powdered in a food processor or coffee grinder
225g/8oz ground almonds
225g/8oz wholemeal breadcrumbs (stone-ground or very high fibre)
2 tablespoons soya sauce
2 tablespoons lemon juice
2 teaspoons dried tarragon
1 teaspoon yeast extract
500g /1lb 2 oz puff pastry
Beaten egg or soya milk, for brushing
Preheat the oven to 200°C/400°F/gas mark 6.
In a large saucepan, fry the onions in the olive oil for 7 minutes, until tender, then add the garlic and mushrooms and cook for a further 5 minutes, or until the mushrooms are tender.
Then tip the mixture into a food processor and blend to a purée.
Put the ground cashew nuts and almonds into a bowl with the breadcrumbs, the mushroom purée, soya sauce, lemon juice, tarragon and yeast extract and mix well. It will be quite stiff. Season well with salt and pepper.
Roll the puff pastry out on a lightly floured board to make a square about 38cm (15in) in size. Transfer the pastry to a baking sheet and heap the mushroom mixture in the centre, forming it into a loaf shape.
Make diagonal cuts in the pastry about 1cm (½in) apart on each side of the mushroom mixture, then fold these up over the mushroom pâté to make a kind of plait effect. Tuck in the ends neatly, trim off any extra bits and brush with beaten egg or soya milk.
Bake for 40 minutes or until the pastry is puffed and golden brown.