Mushroom Pate With Tortilla Chips

Got a craving for a savoury snack to nibble on or something different to have for bunch with friends? Here's the recipe for you. It's low fat and full of vitamins!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  teaspoon olive oil
• 1  small onion, chopped
• 1 -2  garlic clove, chopped
• 300  g mushrooms, chopped
• 4  teaspoons white wine or 4  teaspoons water
• 1  cup  whole wheat bread crumbs
• 2  teaspoons thyme
• 2  teaspoons flat leaf parsley
• 1  teaspoon lemon juice
• 4  large flour tortillas, cut into 8 wedges each
•  cooking spray
•  lemon pepper
•  sea salt

Directions

1. In a large, deep fry pan, add the onion and garlic and cook, stirring for 2 minutes - without browning.
2. Add mushrooms and wine (or water). Cook for 1 minute then cover and simmer for 5 minutes stirring once or twice. Remove the lid and increase the heat to evaporate liquid.
3. Place the mushroom mix, breadcrumbs, herbs and lemon juice in a food processor. Process until smooth and season well with salt and black pepper.
4. Spoon into serving bowl. Cover and refrigerate for at least an hour to allow flavours to develop (great if left over night).
5. Preheat oven to 180°C (350°F). Place tortilla wedges on a large baking tray and lightly spray with oil. Lightly sprinkle with salt and lemon pepper.
6. Bake for 8 minutes or until crisp.
7. Serve with the pate.
8. Notes: 2 slices of wholemeal bread, crusts removed, will yield about 1 cup of crumbs. Left over chips can be frozen, just re crisp them in a preheated oven at 170°C (325°F) for 5 minutes. DO NOT OVER USE SALT. Use as sparingly as possible.