Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes Ingredients Method 1kg gourmet mushrooms (a mix like oyster, king oyster, shimeji, lion’s mane works beautifully) 100g cashews 5 shallots, peeled and sliced 2 garlic cloves, peeled and sliced 50ml brandy 100ml tawny or port 1 sprig of thyme Salt and pepper, to taste Vegetable oil, for cooking Roast the Cashews Preheat the oven to 140°C. Spread the cashews on a baking tray and roast for 40 minutes, shaking the tray halfway through to ensure even colour. Prep the Mushrooms Roughly chop the mushrooms into small pieces. The variety you choose will influence the final flavour, but a good mix brings depth and complexity. Sauté the Aromatics In a large pot, heat a drizzle of vegetable oil over medium heat. Add the shallots and cook gently for 2–3 minutes until soft and translucent. Add the garlic and cook for another minute. Cook the Mushrooms Add the chopped mushrooms and thyme to the pot. Season with salt and pepper, and cook for 15–20 minutes, stirring occasionally. You want the mushrooms to release their moisture, then begin to caramelise slightly to a light golden brown. Deglaze Pour in the brandy and port, allowing the alcohol to cook off and the flavours to concentrate, about 2–3 minutes. Blend Until Smooth Transfer the mushroom mixture and roasted cashews into a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with more salt and pepper if required. Chill and Serve Spoon the pâté into a container and refrigerate until cool. Serve cold with crusty bread and fruit paste. We love pairing it with grilled sourdough and a touch of tawny jelly. Mushroom Pâté With Toasted Sourdough and Tawny Jelly SITCHU MAGAZINE
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