GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Mushroom, Thyme & Black Garlic Pate
A beautiful, seasonal paté, full of flavour and easy to knock up in minutes.
Prep Time: 15 min
Cook time: 15 min
2 tbsp olive oil
2 tbsp coconut oil (butter)
Handful fresh thyme leaves (pinch more for herby lusciousness)
3 cloves garlic, crushed
500g mushrooms (mixed or your choice)
Sprinkle of salt
2 tbsp dried porcini powder*
400g cannellini beans
Dash sesame oil
4 spring onions, roughly chopped
3 cloves black garlic, chopped
Salt and freshly ground black pepper
*if you have a packet of dried mushrooms, this is a wonderful way to add a layer of flavour to this dish.
Either rehydrate them in some warm water, squeeze out and add to the pan. Or blitz them to a powder in a spice blender – oooh wee the Snoop Doggy Dog of flavour.
Drizzle the oils in a frying pan, when hot and bubbling add the thyme and garlic. Cook gently for 1 – 2 minutes.
Dice the mushrooms. Add to the pan. Toss through the garlicy yumminess and cook gently for 5 – 10 minutes. Sprinkle over a small amount of salt.
IMPORTANT : the mushrooms will break down and the juice will fill the pan. You need to cook until all the juices have evaporated and the mushrooms are plump and shiny.
Just before they’re cooked, sprinkle over the dried mushroom powder and cook for a further 2 minutes.
While the mushrooms are cooking, pour the tin of cannellini beans into a saucepan. Heat gently, bring to a simmer and remove from the heat.
Keep 2 tbsp of the bean juice, drain the beans. Pour into a food processor, add a dash of sesame oil, spring onions and blend to a silky paste, if it’s a little thick, use the bean juice to loosen. Tumble in the mushrooms and pulse to a coarse pate or blend to how you like it.
Add the black garlic, handful of fresh thyme and pulse again. Taste and season.
I like to top mine with a drizzle of olive oil and a sprig of thyme for garnish.
Jax Says : This pate is fabulous tossed through hot pasta or on a shared platter with a punchy pesto on toast. Add your favourite herbs and remember, mushrooms are your friend.
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