Prep 10 mins
Cook 30 mins
This is a really easy to make, chunky, coarse vegetarian pate and is delicious. I like to eat it on toast or in sandwhiches and it keeps well so I make big batches at a time that I can use all week for lunches. I have also served it to guests on crusty bread several times and it has always been complimented. -The most important thing when making this is to chop the mushrooms as finely as possible. -For variations in flavour, try experimenting with different types of mushrooms. -I personally like the chunky, coarse texture of this pate, but if you prefer a more traditional, smooth, spread-like pate just blend it at the very end.
- 2 teaspoons oil
- 150 ml red wine
- 1 finely chopped onion
- 1 teaspoon dried herbs
- 1 crushed garlic clove
- black pepper
- 350 g finely chopped button mushrooms
- 1 tablespoon chopped fresh parsley
- 2 tablespoons low-fat cream cheese
- 2 -5 tablespoons balsamic vinegar (add more or less according to personal taste)
- Heat the oil in a large, deep frying pan and gently cook the onion and garlic until soft.
- Add the mushrooms, season with black pepper, and cook until they start releasing liquid.
- Add the wine, dried and fresh herbs and bring to the boil.
- Reduce the heat and simmer uncovered, stirring occasionally until all the liquid is absorbed.
- Remove from the heat and chill for at least 30minutes until cold or overnight if preparing in advance.
- When completely chilled, add balsamic vinegar to taste and beat in the soft cream cheese until evenly mixed.
- Chill until needed.
so pleased with this recipe, tasted fantastic and waaayyyy healthier than normal meat pate. Even though it was veggie and i'm not vegetarian i didn't feel like it was missing anything. i served it at a buffet along with potato salads, slaws and pasta salads and this one was eaten up the fastest. next time i will make double.