These little bites are a great Umami addition to your vegan aperitif platter. quick , easy and simple to prepare. The mushroom and chestnut pate you can prepare in advance, so you just have to spread your toasts before your guests arrive.
Estimated reading time: 2 minutes
🥘 Main ingredients
- mixed dried mushrooms
- red onion
- sherry vinegar
I love it when mushroom season starts. Autumn for me is the time during which I feel a bit sad because of the ending of the summer, but at the same time get super excited about all the new produce. I live in the South of France, and there are still many people in France who go out and about into the forests to go wild mushroom picking. I think it's great, and one day I hope to learn about it myself.
For now I just buy the fresh mushrooms on the market, Together with the pre-boiled chestnuts. These two flavours match so beautifully together. A match made in heaven 😉 Together with all the autumn herbs like thyme and rosemary. A great start for making a beautiful, rich, mushroom and chestnut pate.
🍷 Wine pairing
It is not difficult to pair mushrooms and chestnuts pate with a wine. For me that would no doubt be a Red Burgundy. A light pinot noir. But most likely you will be serving these little canapés, with other snacks and bites as an aperitif. And there, ... I would choose a whole different approach. As an aperitif you want to get the palate ready for food. So beautiful dry bubbles would be my best answer for an aperitif with various snacks. Champagne or a good Cava, Keep it dry.
Go ahead, and get ready to party! I would love to see your canapés creations, please add @haricoco1 to your instagram posts, so we can share our party thoughts 😉
- 1 french baguette
- 250 grams (2 cups) mushrooms chopped
- 20 grams (½ cup) ½ cup mixed dried mushrooms
- 100 grams approx. 14 chestnuts boiled chestnuts chopped
- 1 small red onion finely chopped
- 2 cloves garlic finely chopped
- 3 tarragon sprigs
- 1 rosemary
- Chinese vinegar or sherry vinegar
- Start with re-hydrating the dried mushroom in warm water.
- Saute the red onion in a pan with a pinch of salt until translucent. Add the garlic, and leave another minute.
- Add all the chopped mushroom.
- When mushrooms are softened add the tarragon and rosemary, and give it another stir.
- Add the chopped boiled chestnuts
- Blend the mixture in a foodprocessor together with the drained rehydrated mushrooms.
- Check the seasoning, and add vinegar to your liking.
- Cool the pate down, and leave in the fridge.
- When ready for serving; cut the toast in nice bite sizes and toast golden brown.
- Spread the pate on the toast and serve with red berries, or a slice of apple, and a tarragon leaf on top.