LOCATION: Recipes >> Vegetarian >> Mushroom Pate 05
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Mushroom Pate 05
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Mushroom Pate (Lacto)
Yield: 4 servings
110 g butter
2 shallots, chopped
225 g mushrooms, roughly chopped
pinch cayenne pepper
1 teaspoon vegetarian Worcestershire sauce
1 egg, beaten
Melt 75g butter in a saucepan, add the shallots and cook for 5
minutes until softened. Add the mushrooms, cayenne pepper and
Worcestershire sauce. Stir well, cover and cook gently for 25-30
minutes.
Put the contents of the pan into a blender or food processor and
blend until smooth. Return the mix to the pan and add the egg.
Cook over a very low heat until thickened, being careful not to
boil.
Fill into a small dish and chill. Once cold, melt the remaining
butter and pour over the surface. Chill until required. Serve as
a starter with crisp savoury biscuits or toast.
Note: make sure you use the anchovy-free type of Worcestershire
sauce.
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