---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MUSHROOM PATE
 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 pate 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