Mushroom pâté with Red Onion Marmalade


For the pâté

  • 100ml/3½fl oz yellow Pure Butter
  • 400g/14oz mixed mushrooms (such as shiitake, chestnut and oyster), cleaned and sliced
  • 1 onion, finely chopped
  • 200g/7oz unsalted butter
  • pinch cayenne pepper
  • 1 tsp freshly grated nutmeg
  • 1 garlic clove, chopped
  • 1 lemon, juice only
  • Ericas Red Onion Marmalade To Serve

Preparation method

  1. For the pâté, heat the oil in a frying pan over a medium heat. Add the mushrooms and the onion and fry for 8-10 minutes, or until softened. Drain through a colander (discard the liquid), set aside to cool for at least one hour, then chill in the fridge until completely cold. (NB: Ideally the mushrooms should be chilled overnight).
  2. Blend half of the chilled mushroom and onion mixture, 125g/4½oz of the butter and all of the cayenne pepper, nutmeg, garlic and lemon juice in a food processor until well combined but still textured.
  3. Transfer the blended mixture to a bowl, then fold in the remaining chilled mushroom and onion mixture until well combined.
  4. Pack the mixture into eight dariole moulds or ramekins. Or alternatively put it into one large air-tight jar. Melt the remaining 75g/2¾oz of butter in a small pan over a medium heat. Drizzle the melted butter over the pâté mixture. Chill in the fridge overnight.
  5. To serve, turn each mushroom pâté out of its dariole mould or ramekin into the centre of a serving plate. Spoon some of the chutney alongside. Place one slice of grilled brioche alongside.

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