Roast Mushroom Pate

A smooth earthy roast mushroom pate.

Course Appetizer

Cuisine French

Keyword garlic, mushroom, pate

Prep Time 15

Cook Time 1

Setting Time 2

Total Time 3 15

Servings

Calories 66kcal

Author Lauren

Preheat air fryer to 135°C/275°F (or 155°C/310°F for a conventional oven), if preheating is required.
Line a large bowl with foil to create a well. Then, line the foil with a sheet of baking paper.
Place the mushrooms, garlic, water chestnuts, rosemary and black pepper into the well. Drizzle in 1 tablespoon of extra virgin olive oil and mix well to coat.
Gently pull the corners of the foil up and towards the centre of the bowl. Twist thecorners together to make a sealed roasting pouch, but take care not to tear thefoil. It should look like a teardrop with a very thin, long top. (Note 6)
Place the roasting pouch into the air fryer and cook for 1 hour (or 1 hour and 15 minutes in a conventional oven). Once cooked, remove thepouch from the air fryer with a pair of tongs and put it back into the large bowl. Carefully open the pouch and let the mushroom mix cool slightly (about 10 minutes).
Add the mushroom mixture to a food processor (as well as any leftover drippings on the baking paper). Add the cottage cheese and remaining 1.5 tablespoons of extra virgin olive oil, and blitz until smooth. (Note 7)
Spoon the mixture into your serving bowl of choice, cover it with cling wrap, and set it in the fridge for at least 2 hoursto set. This is key to getting the firm texture of pate.
Serve with brown rice crackers or vegetables ticks. Enjoy!

Mushrooms - It is worth noting that swiss brown / cremini mushrooms can vary in their shade of brown, which will impact that colour of the pate. These mushrooms have a firmer texture than other mushrooms, subsituting them may affect the texture and amount of pate made.
Garlic - This recipe is based on using average sized garlic cloves. Using larger cloves may add a spiciness to the pate.
Rosemary - If you can't get fresh, substitute with 1 teaspoon of dried.
Water chestnuts - If catering for someone who has a nut allergy, substitute for more mushrooms. The pate will still taste good, it just won't have a nutty flavour.
Vegan substitute - Substitute the cottage cheese for silken tofu and add 1 tablespoon (adding more to taste if needed).
Roasting pouch - If you're foil pouch is not sealing at the top, just cover it with another sheet of foil.
Blizting - If your mushroom pate is too thick, either add an extra 1/2 tablespoon of extra virgin olive oil - this will ad extra fat in the recipe. If you do not want extra fat, just use water.
Storage - Should last for 3 days in an airtight container in the fridge.
Nutrition - Calculated per serving assuming a serve of 55g, not including crackers.