This is based on a wonderful recipe I found over here at the Penniless Vegetarian’s blog. I can guarantee that the original tastes wonderful, but I wanted to mix it up a little tp make it my Christmas starter this year. I have some chestnut puree for the nut part and I decided that dill would make a nice swap for the sage and carry hints of gravalax – one of the things I miss since going veggie.
Serve this with toast or crackers and maybe some cucumber salad along side.
400g mushrooms, very finely chopped
4 shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp mushroom ketchup (or vegetarian worcestershire sauce, or soy sauce)
100g chestnut puree
1/2 pack fresh dill, finely chopped
Heat some oil in a frying pan and add the mushrooms, garlic, shallots and mushroom ketchup.
Sweat over a medium heat until the shallots are cooked and the liquid has been driven off from the mushrooms.
Remove from the heat and stir in the chestnut puree and dill.
Season well with salt and pepper.
Leave to cool.
Serves 6 as a starter