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Mushroom Pate 2
From: Kate Pugh

I have only tried this with firm tofu. It's better if the tofu has not been frozen. You will need a blender. I've served this at parties and it's been a great hit.

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Makes enough for 2-4 sandwiches. Triple the quantities if serving at a party.

  • 1/2 small onion
  • 1 garlic clove
  • 225g (8oz) large flat mushrooms
  • 25g (1oz) fresh breadcrumbs
  • 100g (4oz) firm tofu
  • 1/4 tsp ground cumin *or* nutmeg
1. Thinly slice the onion, finely chop the garlic, and halve and slice the mushrooms.

2. Put the onion, garlic and mushrooms in a wide covered pan over low heat and cook gently for about 20 minutes until the mushrooms have given off a lot of water.
Make sure the heat is *very* low to start with, and stir occasionally.
Add a very little water if it is dry at the start, and reduce the heat even further if it seems to be going dry later on.

3. Cool slightly, then put about 3/4 of the mushroom mixture in a blender with the breadcrumbs.
Crumble in the tofu and add the cumin, then blend until smooth.

4. Stir in the reserved mushrooms and season to taste with black pepper.