• Serve this when you have friends coming over!

    Recipe and styling by Anna Montali

    Photograph by Vanessa Lewis

    Mushroom pâté

    Serves: 4 - 6
    Total Time: 25 mins plus extra for chilling


    • 45ml (3 tbsp) butter
    • 30ml (2 tbsp) olive/avocado oil
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 500g fresh mushrooms, chopped
    • 60ml (¼ cup) brandy
    • 30ml (2 tbsp) crème fraîche
    • 30ml (2 tbsp) cake flour
    • 45ml (3 tbsp) fresh thyme, plus extra to garnish
    • salt and freshly ground black pepper, to taste
    • fresh brown bread, toasted, to serve



    Heat the butter and oil in a large saucepan and sauté the onion and garlic for a couple of minutes. Add the mushrooms and stir to combine. Reduce the heat and cook until the onions and mushrooms are soft, for about 8 minutes.


    In a bowl, beat the brandy and crème fraÎche together. 3 Stir the flour and thyme into the mushroom mixture until well combined. Stir in the brandy mixture and bring the mixture to a boil. Season and remove from the heat. Transfer to a bowl, allow to cool and refrigerate for about 30 minutes.


    Pour the chilled mixture into the bowl of a food processor and blend until you have a smooth pâté.


    Spoon the pâté into ramekins, top with the extra thyme and serve with the toast, sliced into soldiers.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com