Mushroom Pate

[Guest guest]

Mushroom pate

 

 

30 g (1 oz) vegan margarine (-OR- oil)

4 tsp extra virgin olive oil

1 brown (yellow) onion, halved, finely chopped

2 garlic cloves, crushed

300 g (10 1/2 oz) cup mushrooms, chopped

4 tsp dry vegan sherry

1 1/2 tsp fresh thyme leaves

125 g (4 1/2 oz) vegan cream cheese, at room temperature

1/3 cup loosely packed chopped fresh continental parsley

salt & freshly ground black pepper

1 (about 30 cm / 12 " ) GF French stick, thinly sliced crossways

1/4 cup olive oil

 

 

1. Heat the margarine and oil in a large heavy-based frying pan over

medium heat. Add onion and cook, stirring, for 3 minutes or until

onion softens. Add the garlic and cook for 1 minute or until fragrant.

 

2. Increase heat to high. Add mushrooms and cook, stirring

occasionally, for 4 minutes or until tender. Add the sherry and thyme

and cook for 1 to 2 minutes or until the liquid evaporates. Remove

from heat and set aside for 10 minutes to cool.

 

3. Transfer mixture to the bowl of a food processor. Add cream cheese

and parsley and process until smooth. Taste and season with salt and

pepper. Transfer to a serving bowl. Cover with plastic wrap and place

in fridge for 1 to 2 hours to set.

 

4. Meanwhile, preheat oven to 180 C (350 C). Brush bread slices with a

little of the olive oil and place on a baking tray. Cook in oven for 8

to 10 minutes or until golden. Serve pate with toasted baguette.

 

 

Serves 6.