How To Make Mushroom Pate | Recipe - video Dailymotion

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Here's how to make mushroom pate by Chantelle Nicholson from Tredwell's restaurant in London.

Transcript

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.

01:08So 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

01:46taste.

02:13So the mushrooms have been cooking for about ten minutes now, and they've got a nice caramelisation

02:17to them.

02:18We'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 blend it until there's still a little bit of texture to it, so it's not

02:50completely smooth.

02:55So this is our pate.

03:00As you can see, it's got a little bit of texture in there to keep some bite.

03:04So we're just going to pop it into the mould.

03:06We'll let that set up in the fridge, and then put the jelly on top.

03:10So 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.

03:31Allow it to steep for a couple of minutes.

03:35It's got a really lovely smoky flavour.

03:39I'm going to add some maple syrup for sweetness, and a little bit of Madeira.

03:55We're using veggie gel here, because obviously it's plant-based as opposed to animal-based,

03:59and it sets quite quickly, so you need to be quite fast to mix it in, and then strain

04:03it off.

04:10So we're just going to pour that on top of the pate, and finish with a few little thyme leaves

04:19as well for extra flavour into a little bit of greenery as well.

04:26So it's going to sit in the fridge for another couple of hours, so it's nice and chilled,

04:45and then I suggest serving it with some crispy toast.

04:47Sous-titrage Société Radio-Canada

How To Make Mushroom Pate | Recipe

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