It is really not that hard to make your own pâté, as it basically is mushing and mixing all the ingredients and then baking it. Done. Either it is some sort of meat pâté or a veggie version all taste best with a solid slice of a sourdough bread or a baguette. Yum. Then you could add a pickled cucumber, kimchi, tomato...or anything else to make it even tastier.
I do like pâté of any kind, so I am surprised, that it took me this long to share a recipe or two. But I can promise there will be more, because any good pâté is great for a sandwich, on its own, as a side for a salad [either hot or cold] or even as a savoury wrap/pancake filling. I hope you agree 😬
So there is no need to talk about it any longer. Let's bake one!
What you need?
soaking time involved - best soak wild mushrooms overnight
makes 1 pâté [baking tin 10x25 cm {4x10inch} ]
400g white cup mushrooms [chestnut mushrooms can do well too] chopped
30g dried wild mushrooms [soaked in the water for overnight or for couple of hours; keep the water from soaking, it will be used later on]
100- 120g hazelnuts or almonds finally chopped in the food processor (it can be shop bought almond flour)
100g roasted buckwheat groats dry [=buckwheat kasha]
150ml water
1 onion [around 120g] chopped
3 large garlic cloves [pressed or chopped]
2 Tbsp of red miso
5 Tbsp olive oil
2 Tbsp of chickpea flour
1/2- 1 tsp ground mustard seeds+ black pepper [gives better flavour and more healthy benefits, check it here]
1 Tbsp dried marjoram [helps with digestion and gives great flavour to mushrooms]
1tsp chopped rosemary
1/2 tsp chilly flakes
1/2 tsp salt [or more if needed]
How to?
bake: 190°C [gas mark 5] for 50-55 minutes]
1. drain wild mushrooms, but keep the water for cooking. Roughly chop mushrooms.
2. when I published my post I completely forgot to add this stage. It is crucial, so I am quickly updating it. This stage is about cooking buckwheat kasha. So in a pan cook kasha in 150ml water. First bring it to boil, then simmer, covered, for about 10 minutes. After 10 minutes or so switch off the hob, but do not open the lid. Leave it, covered, for another 20-30 minutes, so the groats soak up all the remaining water.
3. heat up a large frying pan [wok will do], add olive oil, onion, garlic, white mushrooms and wild mushrooms and, stirring occasionally [every minute or so] cook on medium until all soft - about 8-12 minutes.
4. add miso, salt, rosemary, chilly, mustard+pepper mix and marjoram and cook for another 5-7 minutes until al combined. Keep adding wild mushroom soaking water, 1 Tbsp at the time, so the whole mixture won't burn. You should be able to use about 100ml of that water.
5. start heating up the oven by setting it to 190°C [gas mark 5]. In a food processor [or a large bawl if using hand held blender] combine mixture from the frying pan and buckwheat kasha. Also add 2 Tbsp chickpea flour to thicken the mixture, and finally add nuts. Blend roughly. It does not need to be completely mushy. The pâté does taste better when there are some chunky bits in it.
6. line the baking tin with some baking paper, add the whole mixture and smooth the top. Bake for about 50-55 minutes.
7. after baking, let it stay in the tin for 15-20 minutes and then, carefully, lift it up but the sides of the baking paper and place it on the cooling rack to cool completely. The pâté, when hot, is still rather soft, so be gentle. You can leave the pâté in the baking tin until cooled down completely, but the moisture is trapped under the paper, so it is better to cool it partially in the tin and then completely on the rack.
Cut when cooled. Serve with slices of bread and some garnish if you wish, but it is not necessary. It can be also served with some salad as a side.
Enjoy!
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