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.
