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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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