Portobello Pâté

Here I go again with my love for portobellos. I’m so sorry…

I can’t help myself.

It’s one of the best vegetables, okay? I’m just gonna have to ask you to deal with it.

Can you do that? If I tell you that I’ve paired the magical mushroom with white pepper, white wine and thyme? Is that okay?

The Portobello Pâté

  • 350 grams of portobello
  • 1 small red onion
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 2 tablespoons white wine, dry
  • 6 sprigs of fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon each of sea salt and white pepper

Chop, chop, chop the portobello, red onion and garlic. Cook with the olive oil in a saucepan on a medium heat for about 10 minutes. Add in the thyme, the white wine, the salt and the pepper. Cook until most of the liquid has evaporated. The saucepan should be pretty dry. // Let it cool before transferring to a small food processor or mini chopper with the Dijon and process until smooth. // Transfer to a small cling film lined container, press it down, wrap it up and place in fridge to firm up a bit. If you want the pâté to be more firm, add 1-2 tablespoons of ground chia seeds when processing.


I’m serving the pâté today with quick pickled red onions, chives and the most delicious nut bread you will ever taste. The recipe is by Ditte Ingemann from www.thefoodclub.dk

The Nut Bread

  • 150 grams of sunflower seeds
  • 125 grams of almonds
  • 70 grams of linseeds
  • 50 grams of hazelnuts
  • 2 tablespoons of chia seeds
  • 2 tablespoons of psyllium husk
  • 1 teaspoon sea salt
  • 4 decilitres of water

Preheat oven to 200C / 390F. Run the almonds and sunflower seeds in a food processor until finely ground. Transfer to a bowl with the remaining ingredients and give it a good mix. Let it sit for 45 minutes, so that the chia seeds, the psyllium husk and the nuts and seeds in general can soak up the water. The mixture should be very gooey, sticky and firm. // Place in a baking paper lined loaf tin and bake for 70-80 minutes. // Let cool completely and preferably overnight before slicing, toasting and eating with the portobello pâté and quick pickled onions.

The Quick Pickled Onions

  • 1 red onion
  • 1 tablespoon of maple syrup
  • 1 sprinkle each of sea salt and white pepper
  • 50/50 mix of water and apple cider vinegar, enough to cover the onion

Slice the red onion into rings or slivers. Place in an airtight container or jar, sprinkle with salt and pepper, drizzle with maple syrup and cover in equal amounts of filtered water and apple cider vinegar. // Let pickle in the fridge for at least 30 minutes.


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