Earthy mushrooms and truffle oil pair beautifully, while tofu adds a silky lightness. Serve with crispbreads instead of the parmesan crisps, if you like.
Step 1Heat 1⁄3 of the butter in a large, deep frying pan over medium heat and cook shallot for 10min, stirring occasionally, until softened. Scrape on to a plate. Meanwhile, cover porcini with just-boiled water from the kettle and leave to soak until needed.
Step 2Heat a little more of the butter in the empty shallot pan and fry chestnut mushrooms until tender and any moisture in the pan has evaporated – do this in 2-3 batches, adding extra butter as needed.
Step 3Whizz the cooked shallots and chestnut mushrooms with the tofu in a food processor until smooth. Drain porcini and add to the processor with the remaining pâté ingredients. Pulse briefly and check seasoning. Divide among 8 small bowls or ramekins. Cover with clingfilm and chill for 2hr, until the pâté has become firmer.
Step 4Meanwhile, make the Parmesan crisps. Preheat oven to 200°C (180°C fan) mark 6 and line 2 baking trays with baking parchment. Mix the Parmesan, flour and some freshly ground black pepper in a bowl. Spoon tablespoons of the mixture, spacing well apart, on to the lined trays and gently pat into 3-4 x 7cm rectangles – you should have 16. Cook in the oven for 8-10min until melted and golden. Cool completely on the trays, then lift off with a palette knife.
Step 5To serve, mix walnuts and parsley and sprinkle over pâté in a thin layer. Serve with the Parmesan crisps andsome crispbreads, if you like.
GET AHEAD Prepare to end of step 4 up to 2 days ahead. Chill pâté and store cooled crisps in an airtight container at room temperature. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
