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Vegetarian Mushroom and Chestnut Pate

Ingredients Required:

1 Garlic (Loose Bulb)(s)



1kg Button Mushroom(s)



1kg Pickling Onions(s)



1 Lemons (s)



1 Thyme (60G Pack)(s)



Olive Oil
Cranberry Sauce
Ground Black Pepper


  • 1 tablespoon olive or vegetable oil. 
  • 2 medium onions (white or red). 
  • 2 cloves garlic. 
  • 175g mushrooms. 
  • 70g vegan margarine or spread. 
  • 200g peeled ready-cooked vacuum-packed chestnuts. 
  • Half teaspoon of ground black pepper. 
  • 2 tablespoons thyme leaves (remove from stalks). 
  • 3 teaspoons cranberry sauce. 
  • optional: 2 lemon slices to garnish


  1. Heat the oil in the pan. Peel and roughly chop the onions and garlic, and fry in the oil for 5 mins.
  2. Meanwhile, discard the tips of the mushroom stalks, then wipe and roughly chop the mushrooms.
  3. Add the mushrooms to the pan and fry gently for 8 mins, stirring occasionally.
  4. Remove the pan from the heat and add the margarine, stirring until it has melted and mixed in.
  5. Add and mix in the chestnuts (they can remain whole at this point), pepper, thyme and cranberry sauce.
  6. Process to a fairly smooth pate, either with a stick blender in the same pan, or in a food processor.
  7. Pile into four ramekins and smooth over, then chill.
  8. Just before serving, cut each lemon slice in half, if using, and place one piece on each ramekin.

Additional Twists For Mushroom and Chestnut Pate

Herbs do make a difference; if no fresh thyme is available, then chopped sage or even one tablespoon of dried thyme could be substituted. Rosemary is not recommended here as it can remain chewy if not cooked. A decadent addition would be a tablespoon of cheapest brandy. Vegetarians could use butter or vegetarian margarine but the vegan type is fail safe.

If there is any pate left over, it could be used to stuff a jacket potato, or in a tortilla wrap, or in a bread roll with good salad leaves such as rocket or baby spinach.

Serving Suggestions For Mushroom and Chestnut Pate

This pate can be served in one large bowl, for example if there are three (or five) diners. It should be served with crackers, oat biscuits, thin toast, or crispbreads, as it is spreadable.