This dish contains the following allergens: Tree Nuts
Cooking mode
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250g
chestnut mushrooms, sliced
60g
walnuts
1
shallot, peeled and diced
1
garlic clove, peeled and minced
30ml
sunflower oil
100ml
water
1/2 tsp
dried thyme
Salt and pepper
8.75oz
chestnut mushrooms, sliced
2.1oz
walnuts
1
shallot, peeled and diced
1
garlic clove, peeled and minced
1.05fl. oz
sunflower oil
3.5fl. oz
water
1/2 tsp
dried thyme
Salt and pepper
Utensils
Step 1
Insert pot in the unit and close lid. Select ROAST, set the temperature to 190°C and time to 10 minutes. Press START/STOP to begin preheating.
Step 2
Once unit beeps to signify it has preheated, place all ingredients in the pot and season with salt and pepper. Close lid to begin cooking.
Step 3
When cooking is complete, remove the pot from the unit and allow to cool down slightly.
Step 4
Place everything in a blender and blend until smooth. This can take up to 3 minutes. Once completely smooth, scoop pate into 4 ramekins and allow to cool down completely. Serve immediately or keep refrigerated for up to 3 days.
Insert pot in the unit and close lid. Select ROAST, set the temperature to 190°C and time to 10 minutes. Press START/STOP to begin preheating.
250g
chestnut mushrooms, sliced
60g
walnuts
1
shallot, peeled and diced
1
garlic clove, peeled and minced
30ml
sunflower oil
100ml
water
1/2 tsp
dried thyme
Salt and pepper
8.75oz
chestnut mushrooms, sliced
2.1oz
walnuts
1
shallot, peeled and diced
1
garlic clove, peeled and minced
1.05fl. oz
sunflower oil
3.5fl. oz
water
1/2 tsp
dried thyme
Salt and pepper
Step 2 of 4
Once unit beeps to signify it has preheated, place all ingredients in the pot and season with salt and pepper. Close lid to begin cooking.
250g
chestnut mushrooms, sliced
60g
walnuts
1
shallot, peeled and diced
1
garlic clove, peeled and minced
30ml
sunflower oil
100ml
water
1/2 tsp
dried thyme
Salt and pepper
8.75oz
chestnut mushrooms, sliced
2.1oz
walnuts
1
shallot, peeled and diced
1
garlic clove, peeled and minced
1.05fl. oz
sunflower oil
3.5fl. oz
water
1/2 tsp
dried thyme
Salt and pepper
Step 3 of 4
When cooking is complete, remove the pot from the unit and allow to cool down slightly.
250g
chestnut mushrooms, sliced
60g
walnuts
1
shallot, peeled and diced
1
garlic clove, peeled and minced
30ml
sunflower oil
100ml
water
1/2 tsp
dried thyme
Salt and pepper
8.75oz
chestnut mushrooms, sliced
2.1oz
walnuts
1
shallot, peeled and diced
1
garlic clove, peeled and minced
1.05fl. oz
sunflower oil
3.5fl. oz
water
1/2 tsp
dried thyme
Salt and pepper
Step 4 of 4
Place everything in a blender and blend until smooth. This can take up to 3 minutes. Once completely smooth, scoop pate into 4 ramekins and allow to cool down completely. Serve immediately or keep refrigerated for up to 3 days.
