Chestnut and mushroom pâté recipe
See method
- Serves 4 (as a starter)
- 30 mins to prepare and 35 mins to cook
- 179 calories / serving
- Freezable
- Healthy
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
Each serving contains
- Energy
- 745kJ 179.0kcal
- Fat
- 11g
- Saturates
- 4g
- Salt
- 0.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 14.4gProtein 2.8gFibre 3.6g
Method
- 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 remainingthymeand chopped chestnuts.
