chestnut pate

Luisa Morón, author of Cocinando con mi Carmela , surprises us today with a recipe for a very special pâté. It is a pâté made with chestnuts, mushrooms and smoked tofu, a unique combination for you to enjoy every bite.

At this time of year, chestnuts are one of my favourite ingredients in the kitchen. There is nothing better than preparing a chestnut cream, roasting them, which is delicious, or, why not, using them as an ingredient for a vegetable pâté that is super delicious, that everyone will like and is also very healthy, suitable for vegans.

To preserve it, I recommend using airtight jars, to ensure that it stays in good condition for several days. In my case, I used those from Luigi Bormioli , which allow you to remove the lid completely and serve the pâté directly at the table.

You can't miss it, as it's a simple recipe and nobody will know what ingredients you used. Or will you be the one to reveal the secret?

Nezumi ceramic bowl by Tokyo Design Studio , wooden cutting board , Luigi Bormioli glass airtight jar , Mediterránea glass tumbler and Nezumi ceramic plate by Tokyo Design Studio .

Ingredients

• 80g of peeled and cooked chestnuts
• 150g sliced ​​or whole mushrooms
• 120g smoked tofu
• 3 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• 1 teaspoon of apple cider vinegar
• 4 tablespoons of water
• Salt and pepper to taste

Preparation

1. Cook and peel the chestnuts. To do this, boil water in a saucepan or pot . Make a small cut in the shell of all the chestnuts and, when the water is boiling, add the chestnuts and cook for 20-25 minutes. After this time, remove from the heat, peel and set aside.
2. Clean the mushrooms well with a clean kitchen towel and slice them (you can also use the stems). Cut the smoked tofu into small cubes. Peel the garlic cloves and slice them.
3. Heat a frying pan , when ready add two tablespoons of oil and add the garlic, mushrooms and tofu, fry until the mushrooms start to soften. Let it cook for about 8-9 minutes on a moderate heat, stirring occasionally.
4. When they are almost done, add the chestnuts to the pan and leave for about 3 more minutes.
5. Add everything to a glass or food processor to blend, along with the remaining two tablespoons of oil, water, salt and pepper. You should get a creamy texture.
6. Store in the refrigerator in a glass jar with an airtight seal.

When serving, you can top it with slices of mushrooms or tofu as a garnish, or slices of pickled gherkins or French onions. Don't forget to serve it with some slices of bread or toast!

You can keep the pate in the fridge for 3 to 4 days, although I think it will last less...! I hope you like it as much as I do at home, it is a very healthy and tasty pate. At home it flies away every time I make it!