Does anyone have a recipe for vegetarian mushroom pate please?

Years ago, as an change from sandwiches for lunch, I use to pop down to the health food store and buy some biscuits and a pot of vegetarian mushroom pate. The pate was delicious, and I'd like to make some, so if anyone has a simple recipe I'd be very grateful.





Thankyou.Does anyone have a recipe for vegetarian mushroom pate please?
Ingredients...





Tbsp oil


10 medium mushrooms, roughly chopped


Tsp thyme


2 tsp tamari


3 tbsp chopped spring onions


Good squeeze of lemon juice


Salt and pepper to taste


1 dessert spoon of silken tofu


2 dessert spoons of dairy free mayonnaise


1 slice of wheat free bread





Method...





In a pan, heat the oil.


Add the mushrooms and cook for a few minutes, then stir in 2 tbsp of the onions, little squeeze of lemon and the thyme.


Add tamari at this stage and cook the mushrooms until the juice has come out and disappeared again.


Put in the blender with the tofu and mayonnaise - blitz!


Scrape that out of the blender, put into a bowl and add the remaining tsbp of onions.


Roughly break the bread into the blender and blitz until fine crumbs - this won't take more than a few seconds (don't worry about rinsing the blender out in between, the bread will splatter on the residual pate and it actually helps to get it out!)


Scrape out the breadcrumbs and residual pate into the mushroom mixture, stir well and season with salt and pepper to taste. Add more lemon juice if you wish.


Transfer into ramekins, cover and chill in the fridge.


Maybe serve with...





Serve on toast which has a thin layer of dairy-free spread.





For those able to eat wheat...





Use a wholemeal or granary wheat bread in the mixture





I made this for a party a couple of weeks ago with some gluten free crackers I made and nobody knew it was wheat free/vegan! DELISHDoes anyone have a recipe for vegetarian mushroom pate please?
SAUTE 2 DIFFRENT TYPES OF MUSHROOMS, IN OLIVE OIL GARLIC,ONION, PEPPER ,IF YOU USE 1 POUND OF MUSHROOMS ADD A 1/4 CUP OF BLENDED CHICK PEAS,AND TAMARI OR MUSHROOM SOY SAUCE JUST ENOUGH TO TASTE BLEND AND JUST A COUPLE OF SPRIGS OF CILANTRO COMBINE,NAMASTE
This is more of a mock chopped liver than a pate, but here goes (adapted from ';How it All Vegan!';)





8 oz mushrooms, chopped


1 onion, chopped


garlic


oil for frying


salt and pepper


couple handfuls of walnuts





Saute mushrooms, onion, and garlic in olive oil until mushrooms soften and onions begin turning translucent. Put them in a blender and puree a bit to soften. Add walnuts and puree some more. Keep mixing until it forms a smooth paste. Stick in the fridge for several hours or overnight before serving.
This recipe appears in the Allrecipes ';Tried %26amp; True Favorites'; cookbook.





-----------%26gt;Mouth-Watering Stuffed Mushrooms





Submitted by: Angie Zayac





Rated: 5 out of 5 by 868 members





Prep Time: 25 Minutes


Cook Time: 20 Minutes


Ready In: 45 Minutes


Yields: 12 servings





';You won't find breadcrumbs in these unique mushroom caps--here, a cream cheese and parmesan based filling will get you stuffed.';





INGREDIENTS:


12 whole fresh mushrooms


1 tablespoon vegetable oil


1 tablespoon minced garlic


1 (8 ounce) package cream cheese, softened


1/4 cup grated Parmesan cheese


1/4 teaspoon ground black pepper


1/4 teaspoon onion powder


1/4 teaspoon ground cayenne pepper





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.


2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.


3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.


4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.





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This recipe appears in the Allrecipes ';Tried %26amp; True Quick %26amp; Easy'; cookbook.








--------%26gt;Pat's Mushroom Saute





Submitted by: Lanni





Rated: 5 out of 5 by 153 members





Prep Time: 5 Minutes


Cook Time: 30 Minutes


Ready In: 35 Minutes


Yields: 4 servings





';Mushrooms sauteed in butter, balsamic vinegar, garlic and oregano. This recipe calls for button mushrooms, but it would be great with any mushroom.';





INGREDIENTS:


2 tablespoons butter


1/2 tablespoon olive oil


1/2 tablespoon balsamic vinegar


1 clove garlic, minced


1/8 teaspoon dried oregano


1 pound button mushrooms, sliced





DIRECTIONS:


1. Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.
I make a mushroom paste by simply chopping mushrooms and marinating them in some olive oil and Bragg's Liquid Aminos. It's simple and it's suitable for a raw diet as well.
Mushroom Pate


Ingredients





1lb Mushrooms chopped


8 ozs Breadcrumbs


4 ozs Finely chopped nuts


1 Med. Onion


2 Cloves garlic


1 tsp. Yeast extract


1 Veg. Stock cube


2 tsp. Dried herbs


1 tsp. Soy Sauce


1 tblsp. Olive oil





Method


Saut茅 onion %26amp; garlic in the oil for a few minutes, then add mushrooms, cook till soft. This will produce some liquid, add the stock cube and dissolve. Remove from the heat, stir in all the remaining ingredients. This should form a thick cake-like constituency. Grease a loaf tin or pate dish, press in the mixture, cover with foil and cook in a pre-heated oven gas mark 4 for 1hr. Remove foil and allow to cool before turning out. Serve with bread, toast or crackers.
Mrs Falafel's Mushroom Pate





INGREDIENTS





o 10 g / 1/3 oz pack of dried porcini mushrooms, soaked in 5 T of warm water for 30 mins


o 250 g / 9 oz brown mushrooms, chopped


o 1 T olive oil


o 1 clove garlic, crushed


o 1 small onion, finely diced


o Pepper


o 1 t all season blend


o Fresh dill


o 140 g / 5 oz tofu


o 1 T soy milk








METHOD


Gently fry the onion %26amp; garlic in the oil for a few minutes until soft. Add the mushrooms with 5 T of the soaking water. Fry for 10 minutes until soft. Cool. Then add all the ingredients into a food processor and mix until smooth. Chill in refridgerator for 30 mins. Serve with toasted bread.