Mushroom pâté with crispy bread sticks recipe

This pâté is high in fibre, potassium and iron – and it's pretty delicious, too!

Serves: 4

The crispy breadsticks are the perfect accompaniment to have with the mushroom pâté, or any dip of choice, and are brilliant to serve to guests.

Mushroom pâté

3 French shallots, finely sliced

60 ml (¼ cup) plant-based oil

2 garlic cloves, crushed

500 g button mushrooms, chopped

100 g tinned chestnuts, drained and rinsed

1 tablespoon tahini

400 g tinned chickpeas (garbanzo beans), drained and rinsed

1 tarragon sprig, finely chopped

½ teaspoon salt

½  teaspoon freshly ground black pepper

Breadsticks

280 g gluten-free bread flour

3 ½ teaspoons baking powder

1 teaspoon salt

1 teaspoon coconut sugar

230 ml plant-based milk

30 g vegan butter

50 ml olive oil

1 tablespoon nigella seeds, sesame seeds or dukkah

Method 

1. For the pâté, saute the shallots in the oil in a frying pan over medium heat until almost translucent. Add the garlic and cook gently for 2 minutes. Add the mushrooms and cook for 5 minutes.

2. Put the chestnuts, tahini and chickpeas in a food processor and pulse a couple of times. Add the mushroom mixture and process until smooth. Add the tarragon, salt and pepper.

3. Place the pâté in a plastic or glass container and press down with a spatula, levelling out the top. Place in the refrigerator until ready to use. (This keeps for a few days in the refrigerator.)

4. Preheat the oven to 180°C (350°F). For the breadsticks, mix the flour, baking powder, salt and sugar in a bowl and make a well in the centre. Pour in the milk and mix to a fairly stiff dough. Divide the mixture into 12 and roll each piece into long cylinders.

5. Place the butter and olive oil in an ovenproof dish and heat in the oven for a couple of minutes to melt the butter. Roll the breadsticks in the butter and oil. Sprinkle with seeds or dukkah, or make a few of each.

6. Bake for 15–20 minutes until golden brown. Serve the pâté with the breadsticks. Store the breadsticks in an airtight container for 2–3 days.

Recipe from Kenko Kitchen by Kate Bradley, published by Hardie Grant Books, RRP $40, available now.

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