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Mushroom and Nut Paté

Our first recipe is something that we always have at Christmas. We have still to meet anyone who doesn’t absolutely love it and, more often than not, they ask for the recipe. Served hot or cold this is an absolute winner. It has a little red wine or port in it but all the alcohol will be burned off in the cooking process, so it is completely alcohol-free. It can be baked in individual sized pie-dishes and served in the dish, or in a larger tin and then cut into smaller sections.

It was given to us by our friend Aura Stone.

Ingredients:

50g brazil nuts

50g Cashews

50g Walnuts

50g Pecans

1 oz butter

1 Tbsp Olive oil

Large onion (chopped)

1 Clove garlic (crushed)

6 0z or 125g mushrooms

1 Tsp mixed herbs (Oregano or thyme is good)

1 heaped tsp Marmite (or miso, Marmite is better)

2 Tbsp tamari (wheat free soy sauce)

good glug of port or red wine

¼ pint water

2 oz or 50g breadcrumbs

1 tbsp flour

Salt and pepper

Heat oven to 180c/gas mark 4. Mix and grind nuts. Cook onion, garlic, mushrooms and herbs in oil and butter (in a covered pan) for 7-8 minutes. Stir in Marmite until blended, then add tamari, wine or port and water. Heat until simmering then cook uncovered for 4-5 minutes. Remove from heat, add nuts and bread crumbs.

Make a paste with flour and a little water. Add to other ingredients. Add salt and pepper and put into greased tin. Bake for 35-40 minutes. Let cool before turning out of tin.

Scoff!!

The paté is best served with warm home-made brown bread. Watch this space for the brown bread recipe! If you make both of these things your home will smell like santa’s grotto 🙂

Please let us know if you make it, and how it turned out.

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