British Mushroom and Hazelnut Pâté

British Mushroom and Hazelnut Pâté


  • 350g closed cup mushrooms, chopped
  • 5 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 tbsp fresh rosemary, chopped        
  • 1 tbsp fresh thyme, chopped
  • 1 tsp yeast extract
  • 400g tin of butter beans, drained
  • Half a lemon, juice 
  • 100g chopped roasted hazelnuts
  • 3 tbsp fresh parsley, finely chopped

To serve

  • Melba toast or crackers


  1. Heat 2 tablespoons of the olive oil in frying pan. Fry the mushrooms and onions together until soft. Stir in the rosemary, thyme and yeast extract. Remove from the heat and drain off any liquid. 
  2. Place about half the mixture into a food processor with the butter beans, lemon juice and enough of the extra olive oil to make a smooth paste. 
  3. Transfer to a bowl and stir in the remaining mushroom mixture, hazelnuts and parsley. Season to taste.
  4. Cover and allow to stand at room temperature for about an hour before serving to allow the flavours to develop.  
  5. Serve on Melba toast or crackers as a starter or use as a sandwich filling with lots of crisp salad.

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