Rich and complex. Just like the real thing, but without the cruelty.
Tbsp olive oil
150g chopped chestnut mushrooms
2 large shallots
2 cloves garlic
¼ tsp nutmeg
½ tsp allspice
50g dairy-free butter
50g flavourless coconut oil
2 tbsps white miso
2 tbsps tahini
2 tbsps nooch
2 tbsps brandy (important!)
Salt and pepper to taste
Soak the nuts in boiling water for 30 minutes.
Gently sauté the chopped shallots and mushrooms with a teaspoon of salt for 10 minutes. Add the garlic and cook till the liquid has evaporated. Leave to cool a little.
Blend everything till supersmooth.
Season and taste.
Melt a little butter – add a touch of salt and a sprinkling of nooch. Pour into the base of the mould and allow to set in the freezer. Put the pâté into the moulds, tamping it down to get rid of any air pockets. Freeze till solid.
To serve, warm the outside a little to release the shaped pâté, using a knife to gently ease it out. Plate up and let it come to room temperature.
Gorgeous with gherkins or a subtle chutney and on sourdough toast or crispbreads.