A versatile mushroom based dish great for a variety of uses including spreading, dipping & stuffing.
- 500 g Mushrooms sliced or chopped
- 1/2 medium Onion (or 3-4 spring onions) sliced or chopped
- splash of milk (I used oat)
- 300 g firm tofu drained and chopped
- 2 tablespoons Nutritional Yeast
- 1 teaspoon Garlic granules
- 1/8 teaspoon Black pepper
- salt to taste (if required)
- oil if required for cooking mushrooms
- 1-2 teaspoons total herbs/spices of choice
-
Heat oil if using and cook the mushrooms and onions in a frying pan until onions are just turning golden.
-
Allow mushroom mix to cool slightly, then place in a blender/processor with a splash of milk (you may find it easier to do in 2 halves) until fairly smooth.
-
Add the tofu and pulse until mixed in, then add the nutritional yeast, garlic and black pepper. Process/blend until smooth. Taste test. Add salt if required.
-
You can use the pate/dip as it is or add extra flavourings to it. You could divide it up and flavour them differently. Add paprika to one part. Cumin & coriander and/or a bit of curry powder. Cajun or chill with chilli flakes for a spicier version. Your favourite herbs - rosemary, sage or oregano work very well. Add a splash more milk if you want it for dipping rather than spreading.
-
If baking, put in pastry cases or vegetables such as pepper or tomato halves and bake for 15-20 minutes on a medium high heat.
-
Enjoy!
