Mushroom, Truffle & Cashew Nut Faux Gras (Pate) Crostini
This pate is the epitome of luxury without the hefty price tag. The flavour is intense which means it is wonderful for canapes. This faux gras is also excellent served with toasted ciabatta and a little offering of something green such as rocket for a simple yet self indulgent lunch.
Equipment
- Frying pan
- Food processor such as a Magi Mix
- Baking tray
Ingredients
For the Faux Gras
- 1 tsp Light olive oil
- 90 g Onion Approximately one small onion, chopped
- 250 g Chestnut mushrooms Chopped
- 10 g Dried Shitake mushrooms
- 100 g Cashew nuts Raw & unsalted
- 1 clove Garlic Peeled, but whole
- 1/4 tsp Salt
- 1/2 tsp Tomato puree
- 300 ml Boiling water
- 4 tsp Truffle oil Good quality, such as Truffle Hunter.
- 2 - 3 tsp Truffle oil (to serve) To drizzle over the canapes
For the crostini
- 2 each Bake in the oven baguette
- 4 tbsp Light olive oil
- Small bunch Flatleaf parsley or rocket To serve
Instructions
For the Faux Gras
- Add the onions and the light olive oil to a frying pan and cook for five minutes on a medium-high heat.
- Place the dried Shitake mushrooms, cashew nuts, garlic clove, salt, tomato puree and hot water in a sauce pan and boil for 10 minutes, when most of the liquid should have been absorbed by the nuts and mushrooms.
- Add the chestnut mushrooms to the onions in your frying pan and cook until the onions and mushrooms are soft and browning.
- Add the contents of the sauce pan to the frying pan and fry together until the cashew nuts start to brown. This should remove any excess moisture and will stop the final pate being sloppy.
- Place all of the ingredients from the frying pan into the food processor with 4 tsp of truffle oil and blend to your desired consistency. You may need to occasionally scrape down the sides of the bowl to ensure all of the mixture is being blended. I like to blend on and off for about 5 minutes as I like a fairly smooth texture. Blend for less time if you prefer a chunkier pate. Taste and season with salt an pepper, if needed.
For the crostini
- Preheat oven to 180°C / 350°F / Gas Mark 4.
- Slice the baguette on the diagonal into 3/4 cm slices. Try to get them as even in thickness as possible so that they all cook at the same time.
- Lay the slices of bread on a baking sheet, brush the tops with oil and season with freshly ground salt and pepper.
- Bake in the oven for about 8-10 minutes. When cooked, the edges should be golden and the crostini should have a good crunch (but not so much that it breaks your teeth).
Assembly
- Put the pate onto the crostini using your preferred method (this could be making quenelle shapes with two teaspoons or piping the mixture on). Arrange on your serving plate.
- Drizzle with a little truffle oil and serve with a token amount of flat parsley or rocket on top and a scattering of cashews to show the dish contains nuts.
Notes
This pate should keep in the refrigerator for up to 5 days, stored in an airtight container.
The crostini should also keep for a few days, stored in an airtight container.