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** Apologies if you’re relying on subtitles but for some reason half of them have disappeared even though I tried several times to reinstate them!! ** It’s actually hard to find vegan mushroom pate where I live so it’s a good job it’s easy to make 🍄‍🟫 INGREDIENTS 2 tbsp olive oil (plus extra for drizzling if using or use butter) 750g chestnut mushrooms sliced 2 garlic cloves chopped 1 tbsp thyme leaves 100-150ml soya cream DIRECTIONS
Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that’s been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.

Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil or butter to coat the top of the pâté – it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
 @Kallø Veggie Cakes #gifted #mushroompate #vegan #veganpate #veganrecipe