Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 40grams dairy-free butter
- 1 French shallot, chopped
- 2 cloves garlic, crushed
- 250grams white cup mushrooms, sliced
- 1/4 bunch thyme, leaves picked, sprigs picked
- 2teaspoons soy sauce
- 1teaspoons Woolworths Worcestershire sauce
- 1 cup Woolworths walnuts, toasted
- 2/3 cup orange marmalade, warmed, strained
Description
A little pot of deliciousness! Perfect for a gift or to grace a festive spread, this creamy walnut, mushroom and thyme recipe has a robust and earthy flavour with a smooth, velvety texture.
Instruction tip
Swap tip:If French shallots are not available, you can use a small brown onion.
Method
Step 1 of 3
Heat butter in a large frying pan over low heat. Add shallot and garlic. Cook, stirring, for 5 minutes or until soft. Stir in mushrooms and increase heat to medium-high. Cook mushrooms for 8 minutes or until almost tender. Add thyme, soy sauce and Worcestershire sauce. Cook, stirring, for a further 2 minutes or until mushrooms are golden and tender. Remove 2 tablespoonfuls of mushrooms from the pan and set aside.
Step 2 of 3
Process walnuts until finely chopped. Add mushroom mixture and process until almost smooth.
Step 3 of 3
Transfer mushroom mixture to a 330ml-capacity ramekin. Smooth surface. Top with thyme sprigs and reserved mushrooms. Drizzle with marmalade. Cover and refrigerate for 4 hours or overnight until firm. Serve.
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