Mushroom and Olive Pate

Mushroom and Olive Pate
Recipe Number: 167
Contributor:

Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy

Ingredients:

15g / 1/2 oz vegetarian margarine
3oz mushroom buttons, finely chopped
2 Tbsp red wine
3 oz plain tofu

2oz breadcrumbs
1teaspoon wholegrain mustard
1/2 teaspoon dried basil
1oz green olives

Cooking Instructions:

Heat the margarine in a small saucepan. Add the mushrooms and fry gently for 3-4 minutes.

Add the one tablespoon of the red wine and cook together for a further 3 minutes uncovered. Remove from the heat and allow to cool. Place the mushroom mixture in a food processor along with the other ingredients, except the olives. Blend together but do not liquidize. Season to taste and add the rest of the red wine if the pate is too dry. Chop the olives and stir into the pate. Refrigerate for at least one hour.

Serving Suggestions:

Serve with torn watercress, a mild tomato salsa and toast.

Additional Comments:

This recipe is equally good as a tasty snack at any time and any left overs will quickly disappear.>