- 250g wild mushrooms
- 1 large garlic clove, peeled and roughly chopped
- 150g white onion, peeled and roughly chopped
- 1x 400g tin chickpeas, drained
- 1 tsp fresh thyme leaves
- ½ tsp salt
- ½ tsp black pepper
- 150g butter
For the topping
- 75g butter
- 6 small sprigs of fresh thyme
This wild mushroom and thyme pâté can be kept in the fridge for up to three days so it's perfect if you need to make it ahead of time.
To prepare your mushrooms, rinse them well to remove any dirt or debris and then gently pat dry or leave to air dry. Roughly chop all the mushrooms and then place them to one side.
Put 75g of the butter into a pan and melt over a low heat. While the butter melts, put the prepared garlic and onion in the bowl of your food processor and blitz until very finely chopped.
Tip the onion and garlic mix into the pan and sauté for 10 minutes.
While the garlic and onion sauté, put the mushrooms in your food processor and blitz until very finely chopped. Add the blitzed mushrooms into the pan. Stir well and sauté everything for a further 5 minutes until the mushrooms release their liquid and start to cook.
Finally, add the drained chickpeas to your food processor and blitz until roughly chopped, but some texture remains. Add to the pan along with the thyme, salt and pepper. Stir well and sauté for a final 5 minutes.
Add the remaining 75g of butter to the pan and stir until completely melted and combined.
Remove the pan from the heat and carefully tip the mixture in a clean food processor bowl. Blitz for a minute or two until almost smooth. Taste the mixture here to check the seasoning levels.
Split the pâté into six ramekins or serving pots and smooth the tops making them as flat as possible.
For the topping, melt the butter in a pan and spoon a thin layer onto the top of each pâté. Top neatly with your sprigs of thyme whilst the butter is soft.
Cover and refrigerate overnight.
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