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HELP! There's a VEGAN Coming For Dinner!

 

Mushroom and Avocado Pate

Use whatever mushrooms you have on hand to make this pate. I usually use a mixture of cremeni (coffee) and white and portabella mushrooms. Spread this on crackers or use as a dip. Yes, I know it’s a bit of an earthy colour, but it tastes great.

If you want a bit of a kick, fry a chopped jalapeno chilli along with the mushrooms.

2 tbsp olive oil

1 tbsp vegan margarine

1 medium onion, finely chopped

3 garlic cloves, coarsely chopped

About 6 cups sliced mixed mushrooms (400g)

1 tsp salt

Dash of ground black pepper

1 avocado, pitted and chopped

1 tbsp balsamic vinegar

Makes about 1 ½ cups

1. Heat the oil and margarine in a large frying pan and add the onion, garlic, mushrooms, salt and pepper. Fry over a high heat for 10 minutes, stirring occasionally.

2. Transfer the vegetables to a blender and add the avocado and vinegar. Process until it looks the way you like it. Some like it smooth while others like it to have some chunks.

3. Put into little dishes and chill for a couple of hours before serving.