- Sauté the shallots and garlic in the olive oil until soft.
- Add the mushrooms and cook until soft, season with salt and pepper and add the thyme and sauce.
- Stir in the chestnuts and cook for another couple of minutes.
- Stir in the oats, then blend the whole mixture into a smooth pate.
Enjoy as a starter with crusty bread and a green side salad, or with home made oatcakes. You’ll find several recipes in our library.
See more recipes by Jacqueline Meldrum.