Dip your toggle into something mild and moist. And, unwind.
Wild Mushroom Dip with shiitake, oyster and chestnut mushrooms infused with cloves, garlic, sherry vinegar and lemon juice.
This dish will have you buckle your belief that vegan food can’t be super yummy.
- When you’ve just returned from the local farmer’s market laden with wild mushrooms and a pate that’ll have you beaming at the seams
- When you’ve got a lark in the park and a pate as you lounge on your picnic rug
- When you’ve just had a forage with the local guide overloaded with freshly picked mushrooms as you make your way through the foliage
Wild Mushroom Dip was inspired when foraging for wild mushrooms in West Forage one Autumn and making my way on train from London for an adventurous day out.
Wild Mushroom Dip is vegan, a condiment and paleo.
- 2tbs olive oil
- 2 shallots, chopped
- 2 cloves (of India)
- 4 gloves of garlic
- 100g chestnut mushrooms, sliced
- 100g shiitake mushrooms, sliced
- 50g oyster mushrooms, sliced
- 2tbs sherry vinegar
- ½ lemon, juice
- Season to taste
- Sauté the shallots with the cloves, garlic and mushroom in oil under a medium heat for about 10 minutes, until the shallots and mushrooms soften and reduce in size.
- Switch off the heat and remove the cloves.
- Place the shallot and mushroom mixture into a food processor. Roughly chop the mixture.
- Switch off the processor and add the vinegar and lemon juice and season to taste.
- The pate is ready to serve.
Top tip – if you are not intending to serve straightway, place into a bowl with cling film on top ensuring no air gets to the pate – this way it will retain its freshness.