Vegetarian Mushroom and Chestnut Paté with Cognac

Way back in later September, JT and I rented our neighbours’ cottage in Muskoka. Its vista reminds me of our beloved cabin that we no longer visit. But that’s a whole other story for some other time. Right now, I’d like to focus on the cottage we rented, and its beautiful views. Click on the images below to view the gallery.

Sunrise looking out at the bay from the master bed.

I watch the sun rise as I lay in bed.

It’s not that difficult to procrastinate when this is your view.

Don’t let the pictures fool you, it was damn chilly that week.

Sometime around cocktail hour.

We came across this lovely wonder on an evening walk.

More pictures from walking.

The last day, we took a trip to Wye Marsh to walk around.

Much of the marsh has boardwalks to make the marsh accessible to all.

JT taking some pictures

The chickadees loved to feed on sunflower seeds from your hand.

This little guy knew what he was doing.

Brown wild squirrel.

We invited some dear vegetarian friends up for a couple of days and one of the days we had a grazing dinner of tapas and cheeses. One dish that was very successful was the mushroom and chestnut paté with cognac. You would be hardpressed to guess this does not have any meat. The texture is creamy and smooth with great depth of flavour.

Mushroom and Chestnut Paté with Cognac

Makes 125 mL Paté

Ingredients:

• • 100 g roasted chestnuts, roughly chopped (I used this one)
• • Handful of raw cremini mushrooms
• • 1 shallot, roughly chopped
• • 2-3 cloves roasted garlic
• • 80 g butter, room temperature
• • 15 mL EVOO
• • 30 mL cognac
• • pinch of nutmeg
• • pinch of allspice
• • pinch of salt and black pepper
• • ~20 g butter, to top off paté

Directions:

1. Melt 20 g butter with the olive oil in a pan. Sauté the shallots until caramelized, add the mushrooms and cook until softened. Add the chestnuts and sauté lightly until softened. Deglaze the pan with the cognac.
2. Set aside to cool.
3. When cool, add the cooked ingredients to a food processor or jar of the immersion blender. Add remaining softened butter (not the melted butter at the end of the list), roasted garlic and spices and pulse until very smooth.
4. Add the paté to a plastic-lined pan and press into the corners or into a shallow mason jar, as pictured, and smooth the top over. Pour melted butter over the top and allow to harden.
5. Allow this paté to come to room temperature before serving.

Notes:

• You may substitute the butter with vegan butter should you desire, however I am unsure of the impact it would have on the overall flavour.
• You may use any type of mushroom, I love cremini’s earthy sweetness.