---------- Recipe via Meal-Master (tm) v8.05

     Title: MUSHROOM PÂTÉ
Categories: Vegan, Appetizers
     Yield: 2 Servings

     1 md Onion; chopped
     2    Garlic cloves; chopped
    50 g  Butter*
     1    Thick slice wholemeal bread
          A little milk or water
   100 g  Mushrooms
     1 ts Sea salt
     2 ts Mixed herbs, chopped
          Grated nutmeg
          Black pepper

 *(Vegans use vegan margarine or oil instead of butter)

 Wholesome and full of flavour, this mushroom pâté also has a mouth-watering
 softness on the palate. Serve it on granary toast, with a slice of tomato
 as garnish - or take it on a picnic.

 Stew the chopped onion and garlic gently in 25 g (1 oz) of the butter until
 soft. Meanwhile, soak the bread in a little milk or water, and chop the
 mushrooms. Now fry the mushrooms with the onion and garlic, squeeze the
 bread and crumble it into the pan. Add the chopped herbs, salt, pepper and
 a little grated nutmeg.

 Cook all together for a minute or two, then liquidize the mixture, together
 with the rest of the butter. Press into a small dish and refrigerate for
 several hours.

 Copyright Rosamond Richardson 1996