This is a recipe I have adapted from BBC Good Food Magazines November issue which really caught my eye. Their recipe works well and its really delicious but I wanted something without a high fat dairy component. I made a few tweaks here to create a vegan version. Make sure you use a really good truffle oil here an own label from a supermarket wont be good enough. The current bottle I have came from Village Greens Farm Shop in Ockley and it’s from the truffle hunter. 

Ingredients 

50g dried porcini mushroom

2 tbsp vegan butter 

3 shallots, finely chopped

250g chestnut mushrooms, finely chopped

2 garlic cloves, crushed

200g raw cashew nuts 

1⁄2 tbsp white wine vinegar

3 tbsp truffle oil

Salt and freshly ground black pepper

Method 

1. Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
2. Melt the vegan butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (reserving the liquid) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Pour the porcini mushroom liquor over the cashew nut and leave to soak for 10 minutes.
3. Tip the mushroom mixture into a food processor, along with the cashew nuts,            vinegar and seasoning. Blitz until smooth while drizzling in the truffle oil. Place in 6 ramekins or one bowl to serve. 

To serve as a canapé slice up a few mushrooms and place on a baking sheet. Brush with oil and season. Roast in a hot oven for 15 minutes and allow to cool. Serve on crispy sourdough crackers with a spoon of pate and a garnish I used micro leaves which I grew  and some radish crisps from Muji here. 

To serve as a starter use  ramekins and serve with a handful of freshly dressed salad leaves (lemon juice and oil work well here) and some freshly toasted sour dough bread.