Rose Elliot’s Mushroom Pâté en Croute
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.
- 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.