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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.
04:47of 10 minutes.
04:48I'll essential you to use that.
04:50Thanks for having fun.
04:53Thank you!
04:55All right.
04:56Bye!
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