Mushroom Pâté

Name: Mushroom Pâté
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes: 2 x 200 ml (7 fl oz) ramekins
Ingredients: 3 tablespoons olive oil; 4 tablespoons non-dairy sour cream; 60 ml (2 fl oz/¼ cup) sweet Marsala or port; freshly ground black pepper; 500 g (1 lb 2 oz) mixed mushrooms, chopped; sea salt flakes; 1 onion, finely chopped; 1 large garlic clove, minced; 2 tablespoons chopped thyme; 1 squeeze lemon juice, plus extra to taste

Preparation info

Makes:
2 x 200 ml
ramekins

Difficulty
Easy
Ready in
30 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is delicious served with thinly sliced toast and cornichons on the side.

Ingredients

3 tablespoons olive oil
500 g (1 lb 2

Starter
Vegan
Gluten-free

Method

Heat the oil in a frying pan, add the mushrooms, onion, garlic and thyme and gently cook for about 15 minutes, or until soft. Add the squeeze of lemon juice and the Marsala or port and fry for 1 minute more. Drain off any excess liquid and leave to cool for 5 minutes.

Transfer the mushrooms to a blender, add the sour cream and salt and pepper and blitz until smooth. Taste for seasoning,