Mushroom, Hazelnut and Chive Pâté for Full-Bodied Reds
With a rich, savoury depth, this mushroom pâté combines the umami of mushrooms with the nuttiness of toasted hazelnuts and the fresh, grassy lift of chives. Its dense texture remains smooth and spreadable, giving it a truly decadent feel. Served with thin, crisp Parmesan and sesame crackers – well worth making at home for their freshness and crunch.
Wine Pairing: This mushroom pâté makes an ideal accompaniment to full-bodied red wines, particularly Shiraz. Its richness softens the wine’s tannins, while its savoury depth echoes the wine’s dark fruit and spice, creating a balanced and moreish combination.
Read more about pairing this dish with Barossa Shiraz on my Substack, here
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Mushroom Hazelnut and Chive Pâté
A rich and savoury mushroom pâté made with toasted hazelnuts and chives, finished to a smooth, spreadable texture. Served with crisp Parmesan and sesame crackers, it’s an ideal pairing for full-bodied red wines, particularly Shiraz.
Ingredients
Mushroom Pate
- 300g mushrooms (reserve one small mushroom for garnish)
- 2 small shallots, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp fresh thyme leaves, chopped
- 2 tsp soy sauce
- 2 tbsp double cream
- 1 tsp balsamic vinegar
- 1 tbsp brandy or port
- 2 tbsp toasted hazelnuts, finely chopped
- 1 tbsp finely chopped chives
Parmesan Sesame Crackers
- 100g plain flour
- 30g finely grated parmesan
- 1 tbsp sesame seeds (toasted)
- 1 tsp nigella seeds
- 1/2 tsp fresh thyme leaves, chopped
- 40ml olive oil
- 40ml cold water
- 1/2 tsp salt
Instructions
- Make the cracker dough: Combine the flour, parmesan, sesame seeds, nigella seeds, thyme, black pepper, and salt in a bowl. Add the olive oil and mix until slightly crumbly. Add the cold water and bring together into a soft dough. Knead briefly until smooth, then cover and rest for 20–30 minutes.
- Make the mushroom pate: Finely chop the mushrooms (or pulse briefly in a processor). Cook in a wide pan until all moisture has evaporated. Add olive oil and 1 tbsp of the butter and cook until deeply browned and concentrated.
- Add the shallots and garlic and cook until soft. Stir in the thyme and the brandy or port, and cook until reduced. Add the remaining 1 tbsp butter, the soy sauce, and the balsamic vinegar, and cook briefly until the butter has melted. Remove from the heat.
- Allow the mixture to cool slightly, then transfer to a blender. Blend briefly, keeping some texture, drizzling in the cream as you blend to help bring the mixture together into a smooth, spreadable consistency. Fold in the toasted hazelnuts and chopped chives. Season with salt and black pepper to taste, then chill for 30–60 minutes.
- Bake the crackers: Preheat the oven to 170°C fan (190°C conventional). Roll the dough very thin (1–2mm) between sheets of baking paper. Leave whole to break apart later, or cut into shapes. Bake for 12–15 minutes until golden and crisp. Cool completely on a rack.
- Serve: Spoon the pate into a bowl. Using a mandoline, shave paper-thin slices of the reserved raw mushroom and use as a garnish. Serve with the crackers.
