Ingredients
-
2
-
150
-
1
-
1
-
1
-
-
350
-
1
-
2
-
2 - 5
-
-
-
-
-
Directions
Low Fat Mushroom and Red Wine Pate, 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 , 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 , 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
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Steps
|
1
Done
|
Heat the Oil in a Large, Deep Frying Pan and Gently Cook the Onion and Garlic Until Soft. |
|
2
Done
|
Add the Mushrooms, Season With Black Pepper, and Cook Until They Start Releasing Liquid. |
|
3
Done
|
Add the Wine, Dried and Fresh Herbs and Bring to the Boil. |
|
4
Done
|
Reduce the Heat and Simmer Uncovered, Stirring Occasionally Until All the Liquid Is Absorbed. |
|
5
Done
|
Remove from the Heat and Chill For at Least 30minutes Until Cold or Overnight If Preparing in Advance. |
|
6
Done
|
When Completely Chilled, Add Balsamic Vinegar to Taste and Beat in the Soft Cream Cheese Until Evenly Mixed. |
|
7
Done
|
Chill Until Needed. |
