Oyster mushroom pate (gf/vg)
This vegan mushroom pate is not only really tasty but also very easy to make. You don't have to use oyster mushrooms, any edible mushroom would work eg. ceps, field mushrooms, chestnut mushrooms- 2 tbsp olive oil
- 750g oyster mushrooms
- 2 sliced garlic cloves
- 1 tbsp dried thyme leaves
- 150ml vegan double cream
- salt and black pepper
- Clean and slice the oyster mushrooms. Heat the oil in a frying pan and fry the sliced mushrooms on a medium heat until very soft (about 20 mins). Add the garlic, thyme plus salt and black pepper to taste. Leave to cool for a while.
- Tip the mushrooms into a food processor or blender and whizz to a thick paste. Add the cream and whizz again until you have a pate like texture. Don't worry about having small lumps of mushroom, it adds to the texture. Check for seasoning and add more if needed.
- Spoon the pate into a small serving bowl and chill until needed. Serve with gluten free toast or crisp breads - normal works well too.
