Vegan Mushroom Pâté with Gooseberry and Red Currant Jelly 🌱

I’m a sucker for pâté. It’s definitely one of my favorite spreads. Usually, I enjoy just like that. But if I feel fancy, I combine it with pickles or a tart jelly. Childhood memories on a plate.

Pâté: Sauté finely chopped button mushrooms and shallots in olive oil. Taste with salt and black pepper. Blend until silky and mix with an equal part of whipped soy cream.

Jelly: Bring equal parts of gooseberries and red currants to a simmer. Simmer until the berries release their juices. Add sweetener, if needed. I didn’t, as I wanted a rather acid counterpart for the pâté. Strain through a fine sieve and add 8 g agar agar per 500 ml juice. Simmer for another 3 minutes, transfer to clean dish and spread it into a 5 mm thick layer. Allow to set in the fridge.

Assembly: Around a circle of jelly (I used a portion ring), pipe out dollops of pâté. Decorate with fresh button mushrooms filled with pâté as well as fresh gooseberries and red currants. Finish off with wood-sorrel leaves and lemon balm blossom.

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