The Facebook group, “What Fat Vegans Eat” has spoken so here is my famous mushroom pate recipe. So far served to Mykey, Herts Vegans and probably quite a few others after this post.
When I made this for my Christmas spread blog, I added dark ale and it tasted divine and for the Herts Vegans potluck, I substituted the dark ale for extra mushrooms and garlic and it worked just as well.
1 whole pack of mushrooms (will make two ramekins)
8 cloves of garlic, peeled and crushed
2 red onions, peeled and diced
2 table spoons olive oil
1 table spoon of vegan butter
A teaspoon of herb of choice. (First time I used dill and the second time I used parsley)
2 table spoons of dark ale (optional)
Heat a pan with the olive oil and literally put all of the ingredients in that pan straight away.
Cook whilst stirring every couple of minutes for about 10-15 minutes.
Leave to cool for 5 minutes and then place in a blender.
Blend until it resembles a chunky paste. Taste test and add more salt etc if needed. I’d also recommend adding some more olive oil here just to make it extra creamy.
Enjoy with toast, crostini, soya cheese or homemade wholemeal bread….or take to a potluck with some peanut butter cookies! 😉