Wild Mushroom and Nut Pate

This delicious pate which blends summer mushrooms with hazel nuts is perfect for August picnics . . .

image350g Mushrooms (eg swamp russulas, parasols etc)
1 Medium onion
1 Clove garlic
1 tbsn Rosemary
1 tbspn Thyme
14 oz Broad beans (cooked)
½ Lemon (juice and grated zest)
100g Hazelnuts
1 tspn Marmite (or ideally, less-salty Vegemite)
Hazelnut oil


Gently sauté the onion, garlic and mushrooms in a little nut oil until softened. Add the rosemary, thyme, drain off and reserve any liquid. Tip just over half the onion, mushroom and herb mix into a processor with the beans and Marmite, then blend into a smooth paste, adding a little cooking liquid to moisten if necessary. Allow to cool. Meanwhile, toast the chopped hazelnuts in a dry pan over a light heat, making sure not to burn. Stir this, the unprocessed mushroom mix and the chopped parsley into the mushroom paste and mix well. Season with salt and black pepper and serve on toast with a side salad.

Please click here if you would like to join our Newsletter mailing list

Other entries

Newsletter

Read the latest mushroom-hunting news – what is (and isn’t) up, what it looks like and where to find it . . . plus, of course, cooking and preserving tips. Better still, get regular updates in the comfort of your own home by taking up our free subscription - simply drop us a line via the 'Content' page or e-mail danielr.butler@btopenworld.com . . .

Mushroom Newsletter (10 May 2010)
Mushroom Newsletter (13 April 2010)
Mushroom Newsletter (2 July 2010)
Mushroom Newsletter (23 January 2010)
Mushroom Newsletter (29 July 2010)
Mushroom Newsletter (4 June 2010)
Mushroom Newsletter (8 November)
Mushroom Newsletter (9 December 2009)
Mushroom Newsletter (Chanterelles - July 2010)
Mushroom Newsletter 3 June
Newsletter (1 November)
Newsletter (12 September 2009)
Newsletter (20 October 2009)
Newsletter (28 September 2009)
Newsletter (6 October)
Newsletter (September)
Newsletter 11 August
Newsletter 13 January 2009
Newsletter 20 April 2009
Newsletter 20 May 2009
Newsletter 3 March 2009
Newsletter 4 July
Newsletter Porcini (August 2010)

Wild Food

Our ancestors relied on wild food from the fields and woods, great great grandfathers were transported for helping themselves, while Mabey, Mears and Fearnley-Whittingstall have introduced a new generation to its charms. So what free delicacies are available now?

Alexanders
Birch Sap Wine
Chanterelles
Chestnut
Cockles
Elderberries
Hairy Bittercress
Hogweed
Hops (March 2010)
Morel
Pennywort
Ramsoms (May 2010)
Red-legged partridge
Seaweed (August 2010)
Signal Crayfish
Silver Birch
Sloe
St Georges (April 2010)
Stinging Nettles
Wild strawberries

Wildlife Profile

Britain is blessed with a rich and varied fauna - what seasonal highlights are visible now?

Badger
Barn Owl
Bats
Brown Hare
Butterflies
Fieldfares
Frog
Garden Warbler
Great spotted woodpecker
Hedgehogs
Jay
Kingfisher
Midges (August 2010)
Mistle Thrush
Mistle Thrush
Moths (July 2010)
Nightjar
Nuthatch (June 2010)
Partridge
Redstart
Roe Deer
Spiders
Tawny Owl
The Goshawk

Recipes

Just as we Britons have lost any mushroom lore we might once have possessed, so most of us are at a loss when we finally venture into the kitchen with our haul. In reality, however, mushrooms are one of the easiest things to work with. They have such fantastic flavours, the general rule is to not to mask these with complicated recipes. Most should be cooked, particularly the first time, because they can be indigestible, but otherwise, simple is usually best . . .

Baked eggs and rocket with chilli and yoghurt (June 2010)
Chanterelle and Feta Quiche
Chanterelles a la forestiere
Chicken and Mushroom Pie
Chicken-of-the-Woods Satay
Elderflower Cordial
Grilled Cepes
Jew's Ear on Pasta
Morel Fondue
Morel Stroganoff (March 2010)
Parasol Tempura
Pearl Barley and Wild Mushroom Risotto
Shaggy Ink Cap Soup
St Georges Vol-au-Vents
Thai Mushroom Soup
Venison and Blewit Casserole
Wild Mushroom and Nut Pate
Wild mushroom soup