Mushroom Pate

1 lb 450 gms mushrooms
2 ozs 50 gms vegan margarine
1 medium onion, chopped
4 cloves garlic, crushed
1 Tblsp miso
5 fl ozs 150 mls hot water
6 ozs 175 gms breadcrumbs
3 Tblsp lemon juice
1 Tblsp parsley, chopped
salt and pepper
grated nutmeg
4 sprigs of parsley
Wipe the mushrooms and reserve 3 for garnish. Chop remainder. In a pan melt the margarine, add the onions and garlic and fry until soft but not brown, about 5 minutes. Add the mushrooms and cook for 3 minutes. Dissolve the miso in hot water. Add to the pan together with the breadcrumbs, lemon juice and parsley. Stir over a low heat until the excess fluid has evaporated. Season with salt, pepper and nutmeg.
Spoon the mixture into a pate bowl or 4 small dishes. garnish with parsley sprigs and raw sliced mushrroms.
Serve with Melba Toast. Serves 4 people.

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