Man Mushroom Chestnut Pâté

To make the mangel mushroom and chestnut pâté, drain the soaked chestnuts and place them in a saucepan. Cover with cold water and bring to a boil. Cook on low heat for about 45 minutes until soft. Drain well and let cool.

Meanwhile, place the mange tout mushrooms in a bowl with hot water and 1 tablespoon Marsala and soak for 20 minutes. Drain well. Be sure to save the drained liquid and run it through a very fine sieve (preferably a coffee filter).

Heat the oil in a pan and steam the chanterelles in it for about 5 minutes until soft. Then add the men’s mushrooms, the soaking liquid and the balsamic vinegar. Cook for about 1 minute while stirring. Then stir in the remaining Marsala and cook for another 3 minutes. Place the chestnuts in a food processor and puree until fine. Add the mushrooms with liquid and parsley and puree until smooth. Add the soy sauce, stir through and season with salt and pepper.

Refrigerate the mangel mushroom and chestnut pâté until ready to serve.

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