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Vegan Paté & Garnacha Marselan


Ingredients (serves 4):

For the duxelles:
500g of chestnut mushrooms
2 cloves of garlic, finely chopped
1 tablespoon of thyme leaves, just the leaves, stalks removed
1 teaspoon of salt
1 teaspoon of freshly ground black pepper
4 tablespoons of extra virgin olive oil

For the tofu cream:
250g of firm tofu (preferably organic)
5 shallots
1 clove of garlic
2 tablespoons of sherry vinegar
1 teaspoon of salt
4 tablespoons of extra virgin olive oil

For the butter layer:
150g of plant-based butter
50g of rapeseed oil
1 teaspoon of salt

Also: 100g of walnuts, finely chopped

1. To prepare the duxelles finely chop the chestnut mushrooms in your food processor into coarse grains, slightly bigger than couscous. Take care not to process them for too long or they will be too wet and you won’t be able to bake them crispy. Last of all add the thyme and garlic.

2. Bake the finely chopped mushrooms, thyme and garlic in a pre-heated oven (at 200 degrees) for around 20 minutes until slightly crispy and golden brown. Turn over halfway through the cooking time. You might have to bake them for longer depending on how hot your oven gets.

3. To prepare the tofu cream heat a large frying pan on medium heat and fry the roughly chopped garlic and shallot. A few minutes later add the tofu torn into small pieces. Add salt and pepper to taste and cook for around 10 minutes until the shallot and garlic start to brown and the tofu is slightly crisp and golden brown. Add the sherry vinegar to the pan and turn off the heat.

4. Add the contents of the pan to the food processor and mix to produce a fairly smooth consistency. It’s fine if it still contains some coarse bits.

5. Toast the finely chopped walnuts in a dry pan until they start to colour.

6. In a bowl mix the duxelles with the tofu cream and the walnuts. Stir well and make sure you taste properly as this is the time to adjust the seasoning.

7. In a small saucepan heat the butter with the rapeseed oil and the salt.

8. Spoon the paté into small dishes and press down firmly so the surface is smooth and even. Pour a thin layer of butter over the top and allow to cool completely in the fridge until the butter has solidified. Serve at room temperature with slices of baguette and perhaps some orange marmalade.

Food and wine pairing:
The wine has a pronounced fruity aroma with blackcurrant and cassis and a hint of forest floor. Powerful flavour with spices, salmiak (salty liquorice), cherry liqueur and a subtle bitterness. The touch of sweetness, a hint of bitterness and the spices in the wine are the perfect accompaniment to the slightly oily, spicy paté. Delicious paté and fruit-filled wine - the ultimate combination.



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