Vegetarian Mushroom Pate, a quick and easy homemade recipe that is bursting with fantastic flavours. It has a creamy texture and a delicious hint of garlic, and can be stored in the fridge for a good few days. It can be served as an appertizer on toast, bruschetta or even as a dip for a delicious brunch.
Servings: 2 ramekins
- 500 g mushrooms (fresh or frozen) - 5 cups
- 1 onion
- 3 cloves of garlic
- 2 tablespoon butter for frying
- ¼ cup butter for topping the pate
- 2 tablespoon soften butter for mixing with the mushrooms
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon fresh parsley
Melt the 2 tablespoons of butter in a large frying pan, add the peeled and chopped onion, and fry on a low to medium heat until soft.
Add the peeled and chopped garlic, and fry for a further 30 seconds.
In go the sliced mushrooms, and cook until all the liquid released has been absorbed, and the mushrooms are golden brown - fresh mushrooms will cook quicker, whereas the frozen ones will take longer.
Add the chopped parsley, and season well.
Transfer everything to a blender, and add the soften butter too.
Blitz to a smooth consistency.
Divide the pate between 2 ramekins.
Melt the remaining butter, and top the ramekins with it.
Refrigerate for at least 1 hours until the butter at the top is set, and can act as a lid to preserve it for longer.
- I stored my pate for 3 days in the fridge, purely because it got consumed, but the butter lid can preserve it for a lot longer. I probably wouldn't store it for longer than a week though, I believe in fresh food wherever possible.
- You don't have to top with melted butter if you are planning to consume it straight away, but I do recommend chilling it in the fridge for at least an hour, it tastes a lot better cold.
Calories: 489kcal | Carbohydrates: 15g | Protein: 9g | Fat: 47g | Saturated Fat: 29g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 1001mg | Potassium: 920mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1579IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 2mg