Vickys Mushroom Pâté, GF DF EF SF NF

Vickys Mushroom Pâté, GF DF EF SF NF

A nice vegan pate! You can double this recipe to serve more but you’ll need to batch cook or use 2 pans


4 servings

  1. 1 tbsp sunflower spread / butter

  2. 1/2 onion, chopped

  3. 450 g white mushrooms chopped (1 pounds)

  4. 70 g dry gluten-free breadcrumbs (3/4 cups)

  5. 2 cloves garlic, chopped

  6. 1 tbsp freshly chopped parsley

  7. 1/2 tbsp lemon juice

  8. 1/2 tsp black pepper

  9. to taste Salt


  1. Melt the sunflower spread in a pan over a medium heat then fry the onions until translucent

  2. Add the mushrooms and cook for a further 8 – 10 minutes

  3. Remove from the heat then add the breadcrumbs, raw chopped garlic, parsley, lemon juice and pepper

  4. Let cool then puree through a food processor and add salt to taste

  5. Set in the fridge for a couple of hours then enjoy spread on a piece of toasted bread

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