• 7 months ago
Here's how to make mushroom pate by Chantelle Nicholson from Tredwell's restaurant in London.
Transcript
00:00 Hello I'm Chantelle Nicholson, chef patron of Treadwells in London.
00:03 Today I'm going to be making a recipe from my new book 'Planted' which is a
00:06 fermented mushroom pate with Lapsang Souchong jelly.
00:12 So the first step is to chop the mushrooms,
00:16 mix them with the thyme, shallots, a little bit of Madeira and then we're
00:20 going to ferment them for three days to get some real umami flavour going on.
00:29 This is a plant-based dish meaning there's no animal products in it at all.
00:33 So just roughly chop the shallots.
00:37 So we've got our mushrooms and our shallots in a bowl, we're going to add a
00:44 little bit of thyme and then the rest of the ingredients.
00:46 Allow it to ferment which will create a really rich
00:49 umami flavour.
00:57 So in goes the Madeira, a little bit of olive oil
01:01 and some rice milk, seasoned well.
01:07 So you can use any non-dairy milk such as rice milk, oat milk or almond milk.
01:15 So we're going to mix that together, pack it into a jar and allow it to ferment
01:19 for at least three days to get some really rich flavour in there.
01:24 So the mushrooms have been fermenting for three days now and they've got this
01:33 wonderful richness, lovely scent coming from them. We're just
01:37 going to remove the thyme and then pan fry them off in some hot
01:40 oil and we're going to add this delicious liquid here, reduce it right
01:44 down so we've got a really nice sticky pate.
01:48 So
01:56 the mushrooms have been cooking for about 10 minutes now and they've got a
02:16 nice caramelisation to them. We're going to add the liquid and cook
02:19 this out until it's almost evaporated.
02:23 So as you can see most of the liquid's all evaporated so all the flavour's been
02:37 concentrated in there. So next we're going to blend it up. As
02:41 always just make sure you get everything out of the pan
02:43 so you've got all the goodness in there and you're not wasting anything.
02:46 So we're going to blend it until there's still a little bit of texture to it so
02:49 it's not completely smooth.
02:52 So this is our pate, as you can see it's got a little bit of texture in there
03:03 to keep some bite. So we're just going to pop it into the mould.
03:06 We'll let that set up in the fridge and then put the jelly on top.
03:11 So once it's been smoother we're going to pop it in the fridge for a couple of
03:22 hours to set up.
03:25 So to make the Lapsang Souchong jelly we're going to have some boiling water
03:29 which we're going to pop the tea into. Allow it to steep for a couple of
03:34 minutes. It's got a really lovely smoky flavour.
03:40 I'm going to add some maple syrup for sweetness
03:45 and a little bit of Madeira.
03:52 We're using veg gel here because obviously it's plant-based as opposed to
03:58 animal-based and it sets quite quickly so you need to
04:00 be quite fast to mix it in and then strain it off.
04:05 So we're just going to pour that on top of the pate
04:17 and finish with a few little thyme leaves as well for extra flavour
04:20 and to add a little bit of greenery as well.
04:24 So it's going to sit in the fridge for another couple of hours so it's nice
04:43 and chilled and then I suggest serving it with some
04:46 crispy toast.
04:49 (upbeat music)
04:52 you