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- 75 g Butter
- 3 Echalion shallots, finely chopped
- 30 g Pack dried mushrooms
- 800 g Chestnut mushrooms, finely sliced
- 175 g Silken tofu, drained
- 175 g Cream cheese
- 2 Marsala
- 1 Tbsp. Soy sauce
- 1/2 Tbsp. Truffle oil
For the truffle crips
- 150 g Parmesan or vegetarian hard cheese, finely grated
- 2 Tbsp. Plain flour
- 100 g Chopped walnuts
- Handful fresh parsley, finely chopped
- Crispbreads, optional
- Step 1Heat 1⁄3 of the butter in a large, deep frying pan over medium heat and cook shallot for 10min, stirring occasionally, until softened. Scrape on to a plate. Meanwhile, cover porcini with just-boiled water from the kettle and leave to soak until needed.
- Step 2Heat a little more of the butter in the empty shallot pan and fry chestnut mushrooms until tender and any moisture in the pan has evaporated – do this in 2-3 batches, adding extra butter as needed.
- Step 3Whizz the cooked shallots and chestnut mushrooms with the tofu in a food processor until smooth. Drain porcini and add to the processor with the remaining pâté ingredients. Pulse briefly and check seasoning. Divide among 8 small bowls or ramekins. Cover with clingfilm and chill for 2hr, until the pâté has become firmer.
- Step 4Meanwhile, make the Parmesan crisps. Preheat oven to 200°C (180°C fan) mark 6 and line 2 baking trays with baking parchment. Mix the Parmesan, flour and some freshly ground black pepper in a bowl. Spoon tablespoons of the mixture, spacing well apart, on to the lined trays and gently pat into 3-4 x 7cm rectangles – you should have 16. Cook in the oven for 8-10min until melted and golden. Cool completely on the trays, then lift off with a palette knife.
- Step 5To serve, mix walnuts and parsley and sprinkle over pâté in a thin layer. Serve with the Parmesan crisps andsome crispbreads, if you like.
GET AHEAD Prepare to end of step 4 up to 2 days ahead. Chill pâté and store cooled crisps in an airtight container at room temperature. Complete recipe to serve.
Per serving:
Calories: 361
Protein: 16g
Fat: 29g
Saturates: 13g
Carbs: 7g
Sugars: 3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
