Mushroom and Chestnut Pâté with Tarragon & Fermented Cranberries

Name: Mushroom and Chestnut Pâté with Tarragon & Fermented Cranberries
Prep time: 720 min
Total time: 720 min
Yield: 6 people
Cuisine: British
Ingredients: 600 g Mixed mushrooms; 150 g Cooked chestnuts; 120 g Butter; 2 Shallots; 90 ml Ruby port; 90 ml Madeira; 90 ml Brandy; 150 ml Mirin; 2 tbsp Soy sauce or tamari; 4 Eggs; 1 tbsp Tarragon; to taste Salt; to taste Black pepper; 100 g, tart or pickled Cranberries

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Chestnuts add body, darkly cooked mushrooms add umami and the cranberries bring a sharp contrast that makes this pâté feel less heavy.

Serves: 6 people

Preparation time: 720 min

Ingredients

Mixed mushrooms – 600 g
Cooked chestnuts – 150 g
Butter – 120 g
Shallots – 2
Ruby port – 90 ml
Madeira – 90 ml
Brandy – 90 ml
Mirin – 150 ml
Soy sauce or tamari – 2 tbsp
Eggs – 4
Tarragon – 1 tbsp
Salt – to taste
Black pepper – to taste
Cranberries – 100 g, tart or pickled

Method

STEP 1
Cook the mushrooms in butter over fairly high heat until they colour deeply and their moisture evaporates. Add the chestnuts near the end just to warm them through.
STEP 2
Reduce the shallots with the port, Madeira and brandy until jammy and almost dry. This reduction gives the pâté its backbone, so do not rush it.
STEP 3
Blend the mushrooms, chestnuts and wine reduction with the eggs, mirin and soy until smooth. Season with salt, pepper and tarragon.
STEP 4
Pour into a small terrine or loaf tin and bake gently in a water bath until set with just a slight wobble. Chill overnight.
STEP 5
Serve with something tart on the side, such as cranberries, to cut through the richness.