Organic & Vegan Mushroom Pate Recipe
Organic Foods have a full flavour
250g of button or brown mushrooms
1 large onion
1 clove of garlic
2ml of mixed herbs
2ml of parsley
15 - 20ml of Olive or
About 15ml of chickpea flour
And 25ml of filtered water
Non-iodated sea salt and
2ml of crushed peppercorns to taste
By using all fresh organic ingredients, you will find that the subtle flavours of the ingredients will make this an excellent party dip, or cocktail snack.
How to go about the making of the pate
Wash and clean the mushrooms. Cut into medium sized slices.
Dice the onion into very small cubes
Place a saucepan with ¼ cup filtered water in it. Bring the saucepan to the boil.
Add the onions and cook them until transparent, then reduce the heat to
a simmer, chop the garlic and add it to the onions, then add the mushrooms and let it simmer, with the lid off, so that some of the combined juices will be left behind and the excess liquid will evaporate.
Mix up the chickpea flour with the crushed peppercorns and the filtered water then slowly add the mixture to the saucepan so as to form a very thick mixture.
Transfer the contents of the frying pan to a blender or liquidizer, and blend it until smooth and firm.
Transfer to a glass bowl and leave to cool, cover and place in the refrigerator.
Serve with: - any party dip type chips as in the hubs links below.
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