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28 April 2015 @ 09:58 am
Mushroom Pate  
This keeps well in the fridge for a couple of days, and is much cheaper and (in my opinion) nicer than store bought veggie pates.

Ingredients

  • Approx 175g mushrooms (based on the fact that I used half of a 350g box), chopped small

  • 2 large or 3 smaller shallots, finely diced

  • 1 clove garlic, minced or finely chopped

  • 1 slice wholemeal bread, crumbled into breadcrumbs

  • Seasonings: Salt, black pepper and dried parsley to taste

  • Margarine (a couple of dessertspoons usually works for me)

  • A splash of soy milk (never tried this with dairy milk - a little water might be a better replacement if you don't drink soy)


Method

  • Melt margarine in a non-stick pan and gently fry mushrooms, shallots, garlic and seasonings until cooked

  • Add breadcrumbs and stir through to absorbe the juice and/or margarine

  • Pulse in a food process until as smooth as liked, adding a little soya milk or water to loosen the mixture if necessary

Nice for a quick lunch on toast or crackers. I like mine on oatcakes topped with radish and cucumber slices.

Tips

  • You can swap white bread for wholemeal if that's what you have available, though I think brown gives a nicer flavour.

  • If you happen to have a crust handy, you'll get an even heartier pate.

  • Experiment with your food processor - I like this pulsed so it's still chunky, but you can also whizz it into a much smoother pate.


Note: Tagging this as vegan as it would be easy to make vegan if you used a vegan margarine.

mushroompate