A nice vegan pate! You can double this recipe to serve more but you’ll need to batch cook or use 2 pans
Ingredients
4 servings
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1 tbsp sunflower spread / butter
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1/2 onion, chopped
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450 g white mushrooms chopped (1 pounds)
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70 g dry gluten-free breadcrumbs (3/4 cups)
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2 cloves garlic, chopped
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1 tbsp freshly chopped parsley
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1/2 tbsp lemon juice
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1/2 tsp black pepper
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to taste Salt
Steps
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Melt the sunflower spread in a pan over a medium heat then fry the onions until translucent
![Vickys Mushroom Pâté, GF DF EF SF NF recipe step 1 photo]()
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Add the mushrooms and cook for a further 8 – 10 minutes
![Vickys Mushroom Pâté, GF DF EF SF NF recipe step 2 photo]()
![Vickys Mushroom Pâté, GF DF EF SF NF recipe step 2 photo]()
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Remove from the heat then add the breadcrumbs, raw chopped garlic, parsley, lemon juice and pepper
![Vickys Mushroom Pâté, GF DF EF SF NF recipe step 3 photo]()
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Let cool then puree through a food processor and add salt to taste
![Vickys Mushroom Pâté, GF DF EF SF NF recipe step 4 photo]()
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Set in the fridge for a couple of hours then enjoy spread on a piece of toasted bread
![Vickys Mushroom Pâté, GF DF EF SF NF recipe step 5 photo]()
![Vickys Mushroom Pâté, GF DF EF SF NF recipe step 5 photo]()
