Here's how to make mushroom pate by Chantelle Nicholson from Tredwell's restaurant in London.

Fragrant pâté made from soup meat with a substantial mushroom filling brings joy from the first bite. It's hard to resist its ...

Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth. Transfer to a serving bowl and ...

Super savory mushrooms and buttery cabbage get a puff pastry blanket in this vegetarian take on Beef Wellington.

Traditional English Beef Wellington features beef tenderloin coated with pâté and mushrooms, and then wrapped in puff pastry that's baked until golden brown. In this vegetarian version, from ...