Friday, 14 January 2011

Mushroom Pate

One of the meat dishes I miss from being vegetarian is a thick pate on toast or biscuits. Luckily mushrooms make an excellent replacement for liver.


  • 350g mushrooms, roughly chopped
  • 2 onions, finely chopped
  • 3 cloves garlic, finely sliced
  • 2 tbsp sunflower oil
  • 2 tsp dried majoram


  1. Add all the ingredients to a saucepan and fry over a medium heat. Stir frequently
  2. It should take about 15 to 20 minutes for all the mushrooms to cook down and turn from white to a dark grey colour.
  3. Turn the heat down to a simmer and simmer for 5 minutes to remove some of the liquid.
  4. Take the pan off the heat and let it cool for half an hour.
  5. Use a blender to make the mixture into a thick paste.
  6. Transfer to a bowl and then place in the fridge for at least 30 minutes before serving.
  7. Ideal served with toast or savoury biscuits.

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