Mushroom pate

350g (12oz) closed cup mushrooms, chopped
1 medium onion, peeled & finely chopped
1 tbsp olive oil
2 tsps mixed herbs
1 tsp yeast extract such as vegemite
400g (14oz) chickpeas, drained
½ lemon, juice only
100g (4oz) mixed chopped nuts (optional)

Heat 1 tbsp of the olive oil in frying pan. Fry the mushrooms and onions together until soft. Stir in the mixed herbs and yeast extract. Remove from the heat and drain off any liquid. Place the mixture into a food processor with the chick peas and lemon juice to make a smooth paste. Transfer to a bowl and stir in the nuts. Cover and allow to stand at room temperature for about an hour before serving to allow the flavours to develop.

Suitable for freezing

I always make this with leftover mushroom stalks, having used the tops in a salad! The other 1/2 lemon can be made into a hot lemon drink or frozen in slices or just the juice for a hot lemon drink later.

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