Recipe by choppo
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.
Top Review by lozzied
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.
- 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)
Directions See How It's Made
- 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.