Champagne & Truffle pate

How lush can one get? With Gourmet Gateways new truffle Carpaccio you’ll want to put them on EVERYTHING! This dish is the perfect way to enjoy pate with your vegetarian and even vegan friend! Serve with crusty bread or crackers for a perfect appetiser

Champagne & Truffle pate

Serves 6




½ cup of dried Shitake mushrooms

½ cup of Sliced button mushrooms

2 large field mushrooms, sliced

2 shallots roughly chopped

1 tbs butter

3/4 cup Champagne (Sparkling wine)

1 tsp salt

2 tsp cracked pepper

100g butter beans (canned)

1 tsp. Thyme leaves

1 tsp. Gourmet Gateway Truffle carpaccio (truffles and oil)

1 squeeze of lemon juice


1 tsp. Agar Agar powder

½ tsp. salt

½ tsp. cracked pepper

1 large slices of truffle carpaccio thinly sliced


More thyme for serving



Start by soaking your dried shitake for at least an hour in a cup of warm water, this will re-hydrate them ready for cooking. After soaking remove the mushrooms but keep the lovely flavoured water for later.

In a large pan add your shitake, button mushrooms, field mushrooms, shallot and butter, season with salt and pepper and cook for around 6 minutes on a medium heat or until the mushrooms are soft and the shallot translucent.

Once mushrooms are cooked through turn up the heat to high, slowly pour in your champagne and simmer till reduced by half. Remove from the heat and stir through your butter beans, thyme leaves and truffle goodness.