Mushroom Pate
This Mushroom pate is hard to stop eating. It's the perfect starter or snack. If you love Mushrooms you will be in love with this recipe
Ingredients
- 250 gm onion diced
- 30 gm garlic crushed (about 4 large cloves)
- 50 gm Nutalex or butter
- 40 ml olive oil
- 500 gm Flat mushrooms or portabella chopped
- 500 gm button mushrooms or Swiss Brown chopped
- 30 gm dried porcini mushrooms soak in cold water - just to cover
- 40 ml brandy 2 tablespoons
- 20 ml lemon Juice 1 tablespoon
- 40 gm nutritional yeast flakes 1 cup
- 2 Tablespoons Thyme fresh or 2 teaspoons dried
- 1/2 teaspoon salt plus more if needed
- 40 ml dark soy sauce (colour and flavour) this is the darkest soy available
- 1/2 teaspoon black pepper cracked
Instructions
- You will need a bread/ loaf tin. Around 25 cm x 10 cm (about 10 in x 6 in) . Spray and line the tin with go between or baking paper.
- Warm a medium large pot and add the butter and oil. Add the garlic, chopped onions and thyme and cook till softening and just starting to colour a little.
- Add the chopped mushrooms and cook stirring well till the mushrooms start to soften and break down. This is the best time to add salt and pepper to season up the mushrooms You may need to add a little extra olive oil if it seems dry.
- Add the brandy, soy, lemon juice and yeast and stir through well and bring just to a simmer. Take off the heat.
- Pile the mushrooms into a blender and puree. Then pile into the loaf tin.
- Cover the top of the Pate well with layers of clingwrap. I like to put something heavy on the top to weigh the Pate down and compress it. You can use a thick piece of cardboard and lay it over the top of the pate. Sit two or three cans of beans on top and put the loaf tin in the fridge overnight
- Serve the pate sliced with Cornish horns, Beetroot and balsamic jam Garlic mushroom whole- or sliced and crackers
Notes
- The pate is Vegan but it can be made with butter if you prefer.
- Make sure that you soften the onion and garlic first to get all the sweetness and flavour out of them.
- When adding the mushrooms cook them gently allowing accumulated water to eveporate and the mushrooms to cook down before adding the brandy and other ingredients.
- Nutritional yeast is from some supermarkets (healthfood section) and also wholefood stores. It has a cheese like seasoning quality.
- It can be served after being chilled as a loaf but it can also be spooned out onto a plate or cracker.