Spinach and Mushroom Pâté

Preparation info

  • This recipe makes enough for


    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Although it’s now known that athletes require as much carbohydrate as protein, this protein-rich pâté will be very welcome as it is easily digestible.


  • 450 g/1 lb spinach, washed
  • 25 g/1 oz/2 tablespoons butter
  • 100 g/¼ lb mushrooms, sliced
  • 25 g/1 oz/2 tablespoons soya flour
  • 2 eggs
  • seasoning to taste


    Pre-heat the oven to 220°C/425°F/Gas mark 7. Cook the spinach with the butter and mushrooms in a covered pan for about 10 minutes, or until soft. Purée the mixture in a blender with the soya flour and eggs, then season. Pour into a buttered mould, place in a bain marie and bake for 30 minutes. Unmould while still warm.