It’s been bucketing down here with rain for what seems like weeks now and outdoor plans and activities have been on hold. Each morning we wander if we will ever see the sun again. On a positive note however, the dull weather has provided some beautiful light for photography and I have enjoyed watching it dance on my subjects as I snap away and learn more with each and every click. The boys usually join me and think it is funny to help themselves to whatever I am capturing. Who am I to say “no” when it is something that contains mushrooms, nuts and other yummy things. Shame they wouldn’t eat it if I put it on a dinner plate for them at 6pm each night. This mushroom pate exceeded my expectations, is vegan and makes for a yummy afternoon snack.
Mushroom Pate Pots
1 1/2 Tbs macadamia oil
1 red onion, roughly chopped
3 cloves garlic, crushed
375gms button mushrooms, quartered
2/3 cups almonds, roasted
1/2 cup cashews, roasted
4 Tbs chives, finely chopped
2 Tbs sage, finely chopped
salt and pepper to season**
Heat the macadamia oil in a large frying pan over medium heat
Add the onion and garlic and cook until soft
Increase the heat slightly and add the mushrooms and cook until soft and most of the liquid has evaporated
Remove from the stove top and allow to cool
Meanwhile place the almonds and cashews in the bowl of a food processor and whiz until finely chopped
Add the cooled mushrooms, herbs and whiz all together until your desired texture
Season with salt and pepper ** ( i used a combination of white and black pepper and some truffle salt and it was perfect! - just remember to taste)
Place in the fridge for a little while to chill and serve as you wish.
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