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Chestnut and Mushroom Pate

Ingredients Required:

1 Thyme (60G Pack)(s)



1 Garlic (Net). Approx 8. Bulbs(s)



1kg Button Mushroom(s)



1 Spanish Onion.(s)



Single Cream
Creme Fraiche
Olive Oil
  • 125g (4oz) chestnuts. 
  • 2 tbsp olive oil. 
  • 1 small onion, diced. 
  • 1 garlic clove, chopped. 
  • 250g (8oz) closed cup mushrooms, roughly chopped. 
  • 2 tbsp thyme, plus extra to garnish. 
  • 3 tbsp sweet sherry. 
  • 3tbsp crème fraîche. 
  • 2 tbsp single cream


  1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Cut a cross on the base of each chestnut and spread them out on a baking sheet.
  2. Roast for 25-30 minutes until the skins come away easily and the chestnuts are tender. Remove the skins and roughly chop the nuts.
  3. Heat the oil in a frying pan and fry the onion for 5 minutes. Add the garlic, mushrooms, thyme and 100g (3½oz) of the chopped chestnuts. Cook on a very low heat for about 20 minutes. Add the sherry and turn up the heat, letting all the liquid bubble off.
  4. Put the mixture in a blender, along with the crème fraîche and single cream, and whizz to form a coarse pâté.
  5. Serve on toast, garnished with the remaining thyme and chopped chestnuts.