Smoked tofu, roasted hazels and flavoursome chestnut mushrooms is an earthy mix. You can also give your own foraged mushrooms a try, or add a splash of brandy for a holiday lift.
Chestnut Mushroom, Hazel and Smoked Tofu Pate
- 1 small red onion, finely sliced
- 1 tbsp olive oil
- 150g chestnut mushrooms, sliced
- 1 tbsp brandy
- 100g hazelnuts, roasted
- 250g smoked tofu, chopped
- 1 tsp fresh thyme
- 1 tbsp tamari
- salt and freshly ground black pepper
- Fry the red onion in the olive oil until caramelised.
- Add the mushrooms and stir-fry until they soften and change to an even dark brown colour. Then add the brandy and remove from the heat.
- In a food processor, whiz up the roasted hazelnuts and then add the smoked tofu, tamari, cooked onions/mushrooms, thyme and whiz to a smooth pate. Add a splash of water if needed to get a smooth but firm consistency.
- Season to taste and serve with slices of toasted ciabatta.
- How to roast hazelnuts: Heat the oven to 200C/Gas 6. Place the hazelnuts on a baking tray and roast until golden approx 8-10 minutes. Set the timer, as there nothing more frustrating than the aroma of roasted nuts - by then its too late and they are burnt! Check the nuts a couple of times and stir the nuts so that they roast evenly. Leave to cool and rub off the skins between your hands. It is easier to buy ready roasted skinned hazelnuts, but they don’t have the freshness and vitality of freshly roasted nuts.
- This pate also be served as a dip with crudités, a sandwich filler or stir into pasta for a quick vegan meal.
- Chestnuts can also be roasted and substituted for the hazelnuts.