How to make mushroom pate

Mushroom pate is the perfect vegetarian starter. Here chef Chantell Nicholson from Tredwell’s restaurant in London shows how to make her signature recipe. She says, “fermenting is a great technique to enhance the savouriness and overall flavour of ingredients. In this recipe, the fermentation intensifies the umami flavour in the mushrooms, creating a rich and delicious pȃté. Lapsang Souchong tea has a wonderful smokiness so together, this is a great combo. I serve it with seeded crackers or a good sourdough, sliced and toasted. Note that the best flavour will come from a 3 day fermentation, so you will need to plan ahead to make this.” Her recipe serves eight people.


For the mushroom pȃté:

  • 250g Chestnut mushrooms, finely sliced
  • 300g flat cap mushrooms, finely sliced
  • 2 banana shallots, peeled and finely sliced
  • 2 garlic cloves, finely grated
  • ½ bunch thyme, plus an extra sprig for garnishing
  • 50ml olive oil
  • 100ml rice, soya or oat milk
  • 25ml Madeira
  • 1 teaspoon table salt
  • freshly milled black pepper
  • 50g non dairy butter

For the Lapsang Souchong jelly:

  • 1 tablespoon Lapsang Souchong tea
  • 1/2 6.5g sachet Vege-Gel
  • 25ml Madeira
  • 3 teaspoons maple syrup
  • sourdough croutons, or crackers, to serve