Mushroom Pate

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Chipotle Chilies 1-3mm

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Such an easy, quick recipe that’s so versatile. It’s one of those pâtés which can be used as a spread or dip and everything in between – slather it generously on rice cakes, sourdough, flatbreads or oatcakes.

No more boring weekday lunches once you’ve tried this incredibly earthy, smoky, spicy pâté

Prep Time

15 Minutes

Cook Time

10 Minutes




250g Chestnut mushrooms
150g Cashew nuts
1 Red onion
2 to 3 Cloves of garlic
Salt and pepper to season
1tbsp Paprika
2tbsp Olive oil
100ml Almond milk


Heat a frying pan and dry fry the cashew nuts until golden brown – about 1 minute. Remove from the heat and set aside.

Heat the olive oil and fry the mushrooms for about 8 minutes on a medium heat, stirring as little as possible until they’re nice and golden brown. Add a little pinch of salt half way through to help draw out the moisture.

Whilst the mushrooms are cooking, roughly dice the onion and garlic. Add to the pan with the mushrooms and cook for a further two minutes.

Add the chipotle chillies and paprika. Stir well to coat the mushrooms. Season to taste.

Put the cashews and mushroom mixture into a food processor and pulse until the mixture comes together.

Serve whilst still warm with toasted sourdough or flatbreads or keep in the fridge overnight to deepen the flavour.

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