Truffled Mushroom Pâté

A silky, savoury foraged delight

This vegetarian pâté is a lovely addition to a cheeseboard or serves as a delightful starter for a dinner party.

We have taken our inspiration from one of our favourite South Aussie kitchen icons, Nikalene Riddle from Skinnymixers, and added our own foraged twist using some Autumn walnuts gifted to us by a friend, some local SA porcini mushrooms, our very own black winter truffles, and homegrown rosemary and shallots.

TRUFFLED MUSHROOM PÂTÉ

INGREDIENTS:

100 grams shallots, peeled and finely sliced

1 large garlic clove, peeled and crushed

50 grams unsalted butter

500 grams mushrooms of choice cleaned and finely sliced (we used a combination of portobello, field and swiss brown mushrooms)

40 grams dried porcini mushrooms (we used locally foraged and dried)

5 sprigs of fresh rosemary, woody stalk removed

70 mL water

1 tsp salt

2 tsp balsamic glaze

90 grams walnuts, roughly chopped

20 grams fresh black winter truffle, microplaned

50 grams Truffle Butter for sealing

METHOD:

In a large frying pan on medium heat, gently melt half the unsalted butter before adding the shallots and garlic.

Stir gently until the shallots become transparent and aromatic.

Add the mushrooms and rosemary and gently sauté until almost browned.

Add the water and simmer gently for 15 - 20 minutes until a chunky, gravy-like consistency.

Add the salt, balsamic glaze, walnuts and microplaned truffle.

Stir until evenly combined.

Transfer mixture to a high-speed blender and blitz to create a smooth, velvety consistency - you may need to blend, scrape down and blend again a couple of times to achieve the desired consistency.

Transfer mixture to 3 - 4 small serving ramekins or high-walled serving dishes. Ensure to create a smooth, even surface on the pâté using a spatula.

Gently warm the Truffle Butter until melted but not over-heated.

Evenly cover each of the portions of pâté with melted Truffle Butter and place ramekins in the fridge.

Store in the fridge for up to a week (depending on age of the Truffle Butter), to fully develop the truffle-infused flavours.

Remove from the fridge and serve cool - room temperature with your favourite accompaniments - we love toasted baguette, walnuts and cornichons.