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Snacks, Vegan, Vegetarian, Breakfastdanielle coppermanComment

Homemade dips are far better than shop bought ones - there's no argument about it. They contain no additives or artificial, unnecessary ingredients, and can be made entirely to your own personal tastes. Another great thing about them is the lack of effort and preparation they require. All you need is your chosen ingredients and a few minutes spare to whizz them together in a blender or a food processor. So if you're short of time or have guests coming for dinner and don't want to spend all day in the kitchen, make a few dips, either to go with your lunch, or to serve as, or alongside, starters. This recipe is my new favourite thing. Since visiting Sweden at the beginning of the year, I have become obsessed with chanterelle mushrooms, which were in abundance in Stockholm but which have proven difficult to find back home. I picked these up from La Fromagerie, a homely little grocery store with a cosy cafe in Marylebone, serving the most nourishing dishes made with wild and seasonal ingredients, and bursting with flavour. Houmous and pesto have been momentarily pushed aside as I make room for this rich, nutritious, seasonal dip, which I've been enjoying with savoury crepes and on toasted miracle bread.

Serves 2-4

4 Tablespoons Coconut Oil, melted (plus extra for sautéing the mushrooms)
5-6 Tablespoons Coconut Milk, solid
1/4 Teaspoons Himalayan Pink Salt
2 Cups Chanterelle Mushrooms
2 Cups Chestnut Mushrooms, or extra chanterelle 
1-2 Cloves Garlic
2 Tablespoons Olive Oil
1/4 Teaspoon Lemon Juice
Ground Black Pepper
1/2 Teaspoon Sumac
1/2 Teaspoon Turmeric
1 Teaspoon Nutritional Yeast
1 Tablespoon Tahini or 1/2 Ripe Avocado - both work well

+ You can also add apple cider vinegar, which is great for maintaining a healthy gut, and soothing digestive complications.


Start by heating some coconut oil in a frying pan. Slice the chestnut mushrooms and add them to the pan along with the garlic, salt and chanterelle mushrooms. Sauté on a medium heat until the mushrooms become soft and buttery. Remove from the heat and transfer them to your food processor or a blender. Add the remaining ingredients, a little extra salt to taste and blend on a high speed for 2-3 minutes. Scrape down the sides and blend until smooth. If you'd like the pate creamier, add more coconut milk, or if you prefer it a little bit chunky, blend for only 1-2 minutes instead.

Set in the fridge for 30 minutes to an hour, which will make it a spreadable consistency. Alternatively, serve immediately for a more mousse-like consistency.

Serve on gluten free toast, with savoury pancakes, in soups, stirred through salads or as a dip for vegetables. You can even dissolve it in a mug of hot water for an instant soothing soup.  You can also add more coconut milk, along with some water, to make a Creamy Chanterelle Mushroom Sauce, for vegetable pasta dishes, quinoa risotto or to mix through broths, soups, casseroles or curries.