• Method

 

  1. Sauté the shallots and garlic in the olive oil until soft.
  2. Add the mushrooms and cook until soft, season with salt and pepper and add the thyme and sauce.
  3. Stir in the chestnuts and cook for another couple of minutes.
  4. 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.

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