Mushroom and walnut pâté toasts
A rich, earthy spread of browned mushrooms and walnuts on crisp toast, with gherkin to cut through it. A starter, a lunch or something to put out for friends.
Method
- Toast the walnuts in a dry frying pan for 3 minutes, until fragrant, then tip them out. Finely chop the mushrooms and crush the garlic.
- Warm the olive oil in the same pan over a medium-high heat. Add the mushrooms with the thyme and a pinch of salt and cook for 8 to 10 minutes, stirring, until all the liquid has evaporated and they are well browned.
- Add the garlic for the last minute, then leave to cool for 5 minutes.
- Pulse the mushrooms and walnuts in a food processor with black pepper until spreadable but still a little chunky.
- Cut the sourdough into 4 slices and toast them. Slice the gherkins.
- Spread the pâté thickly on the toast and top with gherkin slices.
Tip Cook the mushrooms until the pan is dry, as leftover liquid makes the pâté wet. It keeps in the fridge for a few days.
Per portion
| Energy | 415 kcal |
| Protein | 12 g |
| Carbohydrate | 27 g |
| of which sugars | 3 g |
| Fat | 28 g |
| of which saturates | 3 g |
| Fibre | 5 g |
| Salt | 0.74 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms250 g
- walnuts60 g
- garlic1 clove
- dried thyme1 tsp
- olive oil1 tbsp
- sourdough loaf¼
- gherkins30 g
