Bisto Professional
Mushroom Pâté with Pickled Shallot, Parsley & Sourdough
A rich chestnut mushroom pâté served with sharp pickled shallots and toasted sourdough.
Serves 10
Vegetarian
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Ingredients
Pâté
15 garlic cloves crushed
3 shallots, sliced
600g chestnut mushrooms, chopped
25ml brandy
25ml Hendersons Relish
10g dried thyme
300ml Bisto Vegetable Bouillon Paste
3 tsp Salt
2 tsp black pepper
Pickled Shallot
6 shallots, finely sliced
125ml lime juice
50ml apple cider vinegar
2 tsp salt
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Gluten (Wheat, Rye)
Sulphites
Method
Step One
Sauté mushrooms until all moisture has evaporated.
Step Two
Add shallots and garlic and cook until softened.
Step Three
Add brandy, Bisto Vegetable Bouillon Paste, thyme and Henderson’s Relish. Simmer for 10–15 minutes until fully cooked.
Step Four
Blend until smooth, season and cool completely to set.
Step Five
For pickled shallots, gently warm lime juice, vinegar and salt until dissolved. Pour over shallots and leave to pickle for at least 1 hour.
Step Six
Serve pâté with pickled shallots, parsley cress and toasted sourdough.
Tip
Allow pâté to fully chill for best texture and flavour development.