Discover how to make a restaurant-quality mushroom pâté that’s completely plant-based, easy to prep ahead, and guaranteed to impress at any dinner party. In this video, chef and restaurateur Chantelle Nicholson shows how to transform humble mushrooms into a velvety, umami-rich spread, topped with a striking Lapsang Souchong jelly for an elegant finish.
As the Michelin Green Star-winning chef behind Apricity in London, Chantelle is known for her creative, sustainable approach to cooking. Here, she shares her expert tips for fermenting mushrooms to unlock their natural depth of flavour - elevating this rustic dish into something truly special.
