Creamy vegan mushroom pâté with candied walnuts

• olive oil↗2 tbsp tbsp

  plus extra for drizzling

• chestnut mushrooms↗750g g

  sliced

• garlic cloves↗2

  sliced

• thyme leaves↗1 tbsp tbsp

  plus 2 tsp

• coconut cream100-150ml soya or ml
• sourdough bread↗

  for serving

• candied red onion chutney

  or relish, for serving

• granulated sugar↗25g g
• walnut halves↗50g g

Step-by-step instructions

1. 1

   Heat the oil in a pan over high heat and sauté the mushrooms for 15–20 minutes until they become very soft and the released liquid evaporates. Add garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a generous pinch of black pepper, and cook for another 3 minutes. Let it cool slightly.

2. 2

   Transfer the mushroom mixture to a food processor and blend into a thick paste. Add 100 ml soy cream, then blend again until smooth and creamy, scraping the sides as needed. If necessary, add up to another 50 ml of cream. Season to taste, then spread onto a serving plate or bowl and smooth the top with a spoon. Drizzle enough olive oil to coat the surface of the pâté—just enough to keep it from drying. Cover and chill for 2 hours until set. It can be stored in the refrigerator for up to 24 hours.

3. 3

   To prepare the nuts, place the sugar in a medium‑heavy skillet, add 1 tsp water and stir until dissolved. Bring to medium‑high heat and simmer for 10 minutes without stirring, until the sugar melts and turns into a golden caramel. Add the walnuts, 2 tsp thyme leaves and a pinch of sea salt, stir, then pour onto a parchment‑lined tray and let cool. Once cooled and set, crush or break into pieces.

4. 4

   For serving, spread the pâté onto sourdough bread, then cut it into small squares. Top with spoonfuls of chutney and the candied walnuts.