And again with the Mushroom Fetish... To die for Vegan Mushroom Pate.
So it's not at all in any way a secret that I love mushrooms. I understand how some people just don't get it. My friend Amy feels about mushrooms the way that I feel about spinach. That natural gag reaction takes over no matter how much you try to love it.
For the rest of us, we live in a little mushroom filled world because if you like them, some part of you loves and craves them on a regular basis. I'd say I eat mushrooms nearly every day. Be it in a salad, soup, pasta, curry or in this case, a spread.
I have never been a fan of pate but I ate a mushroom pate a few years ago and it was pretty much life changing. You can use this pate as a spread on your sandwiches, toss it through a salad, or have it as a dip with crackers. It's a perfect dinner/ party food.
Plus... this is my 99th recipe post.
Makes: About 3 cups.
Time: 20 minutes.
4 cups of sliced mushrooms.
1 sliced onion.
1 Tablespoon of minced garlic.
1 bay leaf.
1 star anise.
1 cup of sunflower seeds.
1 Tablespoon of olive oil.
2 Tablespoons of soy sauce.
Pepper. Lots of Pepper. That's me though. I love pepper.
2 Tablespoons of melted veggie margarine (optional).
Add the oil to a large fry pan over medium heat.
When heated through, add the onions, garlic, bay leaf and star anise.
Fry until translucent.
Add the mushrooms and fry over a low heat, until the juices are released. Wait for these to evaporate and add the sunflower seeds and the soy sauce. Fry for about 3 minutes.
Now, take out the star anise and the bay leaf.
Take the mixture over to your trusty food processor and blend on low until the mixture becomes smooth. You will need to stop periodically and scrape the mixture from the sides.
Transfer to a bowl, and if you want that authentic "pate" feel, add the melted marg. over the top and place in the fridge to set.