Vegan mushroom pâté
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 750g chestnut mushrooms, sliced
- 2 garlic cloves, sliced
- 1 tbsp thyme leaves, plus 2 tsp
- 100-150ml soya or coconut cream
- sourdough toast, to serve
- caramelised red onion chutney or relish, to serve
- 25g caster sugar
- 50g walnut halves
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