Mushroom/veggie pate recipes anyone??

[Shirley]

I've just found the most scrummy mushroom pate - just eaten it on top of baked potato with grated carrot and rocket salad.. topped with a little grated cheese and black pepper!!

It's the cauldron organic mushroom pate - got lovely flavour and a fab texture... BUT it's expensive and has packaging so I'd rather make my own.

If you've got any good recipe ideas for this - or any other veggie pate I'd love to hear them.

[ina]

No recipe - I have made lentil and veg pate in the past, though. Probably not quite as nice; I like the mushroom stuff, too.

Can you tell me what ingredients are in that pate? I could try and experiment a bit, once there's mushrooms around in the fields.

[Shirley]

there is a surprisingly long list of ingredients....

Mushroom (42%)
Onion (28%)
Vegetarian full fat soft cheese (stabilisers: locust bean gum, carrageenan)
Mayonnaise (sunflower oil, free range egg, cider vinegar, water, sugar, sea salt)
Rice starch!
Butter
Mushroom stock (sea salt, maltodextrin, yeast extract, palm oil (!!!), mushroom, sugar, onion, garlic, white pepper, mace)
sea salt
black pepper
garlic
parsley

Phew!!

[ina]

Cheers. Makes you wonder what they need all that stuff in there for... Most of it is mushrooms and onions, anyway.

[Shirley]

Yeah - that's true Ina...

I would be making it to eat fresh so probably won't need stabilisers etc...

garlic mushrooms & onions mixed with soft cheese and black pepper too - and then taste to see what else is needed... will give it a try next time I get some mushrooms.

[hedgewitch]

I have loads of recipes for veggie pate - I'll post them tonight when I get back from work

[hedgewitch]

Here ya go

BLACK BEAN PATE

2 c. drained black beans
3 Tbs. tomato paste
1 clove garlic
4 ts. Lime juice
3/4 ts. ground cumin
2-3 Tbs. mild green chili peppers
2 spring onions, chopped fine

Mix in blender all but the spring onions. Put the mixture in a bowl and stir
in the spring onions. Chill before serving. This is especially tasty and
attractive if topped with diced tomatoes.


EGGPLANT PATE
Servings: 4
Nutrition information per serving: Calories 38

1 Large Eggplant
1/4 Cup Red or Green pepper, cored and chopped
1/3 Cup Onion, chopped
2 Cloves Garlic, chopped
1/3 Cup Tomatoes, fresh or canned, chopped
2 Tsp Lemon juice
Pinch of Black pepper
1 1/2 Teaspoons Fresh basil, chopped
1/2 Cup Fresh parsley, chopped

Preheat oven to 325degrees F. Bake whole eggplant until soft,
about 30 minutes. Cut eggplant in half and place in a colander under
running water for a few seconds. Leave to drain and cool until it can
be handled. Scoop out meat and chop finely.
In a nonstick skillet or a skillet coated with nonstick
cooking spray, saute pepper, onion and garlic over medium heat until
soft but not brown, about 10 minutes. Add eggplant, tomatoes, lemon
juice, pepper, and basil and cook over low heat, stirring often, until
thick and nearly smooth, about 20 minutes. Garnish with chopped
parsley and serve hot or cold.

Lentil Pate

(makes about 2 cups)

3/4 cup (4 oz.) dried lentils
3 cups water
1 very large onion, peeled, quartered, and sliced (2 cups)
2 hard-boiled egg whites
1/2 tsp. salt
1/4 to 1/2 tsp. freshly ground black pepper, to taste

In a small saucepan, cook the lentils in the water for 35 minutes, or
until they are soft. Drain the lentils and reserve them.

While the lentils are cooking, heat a couple of tablespoons of water in a
skillet, add the onion, browning VERY slowly. (The secret of this dish's
success is to caramelize the onions by a long, gradual browning. *Do this
step while the lentils cook.*) You may wish to add a tablespoon of water
if the pan becomes too dry. Also, while the lentils are cooking, I zap
the egg whites in a pyrex cup in the microwave (to "hard-boil" them). I
have not tried this recipe without the egg whites yet, so I apologize to
the vegans on the list!

In the food processor, process the onions until fine, add the egg whites,
process, then add the lentils and process until a pate-like constistency
is reached.

Lentil Pate

1 can (15 1/2 oz.) pinto beans, rinsed and drained
1 cup cooked lentils
1/4 cup chopped onion
2 tablespoons snipped fresh parsley
2 tablespoons dry sherry or lemon juice
2 teaspoons instant vegetarian chicken-flavored bouillon granules
1 clove garlic, minced
1/2 teaspoon pepper

16 servings

Combine all ingredients in food processor. Process until
smooth. Spoon mixture into small crock or serving bowl. Refrigerate
pate overnight to blend flavors.

Mushroom pate

1/2 small onion
1 garlic clove
225g (8oz) large flat mushrooms
25g (1oz) fresh breadcrumbs
100g (4oz) firm tofu
1/4 tsp ground cumin or nutmeg

1.Thinly slice the onion, finely chop the garlic, and halve and slice
the mushrooms.

2.Put the onion, garlic and mushrooms in a wide covered pan over low
heat and cook gently for about 20 minutes until the mushrooms have
given off a lot of water. Make sure the heat is very low to
start with, and stir occasionally. Add a very little water if it is
dry at the start, and reduce the heat even further if it seems to be
going dry later on.

3.Cool slightly, then put about 3/4 of the mushroom mixture in a
blender with the breadcrumbs. Crumble in the tofu and add the cumin,
then blend until smooth.

4.Stir in the reserved mushrooms and season to taste with black pepper.

[hedgewitch]

Oops - double posted - sorry ( where's the edit icon gone? )

Here's one of my own creations ;D

Veggie Pate

2 dessert spoons Olive oil
2 cloves Garlic, chopped
qaurter of an Onion,chopped
Half Cougette ( zuchini ) chopped
7 black Olives, chopped
8 oz can kidney Beans
6 black Peppercorns
dash soy sauce

Heat the oil in a pan, add the Peppercorns and stir for a few mins. Then add the Onion, Garlic, Olives, Courgette - cook for 6-7 mins stirring all the while. Drain and add the kidney Beans and keep stirring and cooking for 5 mins. Take off heat. Blend the whole lot with a blender, add a dash of soy sauce and stir.
This is great hot or cold, I especially like it with warm wholemeal pitta bread.

I make this every week and keep it in the fridge and as I don't like to waste food I chuck in basically what veggies need using up. I've added Asparagus and Aubergine before and they both work really well.
This recipe is so quick and easy and simply delicious, great for when you want a quick snack.

[Shirley]

Wow - that should keep me busy for weeks.... They ALL sound delicious. Thank you so very much Hedgewitch!!

Strange that the edit button has gone mia isn't it.... no doubt will be sorted asap.