Mushrom Paté en Croute

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Ingredients

• 2 tablespoons lemon juice
• 2 large onions, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 250g (9oz) chestnut mushrooms, sliced roughly
• 225g (8oz) cashews, powdered in food processor or coffee grinder
• 225g (8oz) ground almonds
• 225g (8oz) soft wholemeal breadcrumbs
• 2 tablespoons soy sauce
• 2 teaspoons dried tarragon
• 1 teaspoon yeast extract
• 500g (1lb 2oz) puff pastry (e.g. Jus-rol)
• Soy milk for brushing

Method

• Preheat oven to 200C/400F/GM6
• In a large saucepan, fry the onions in the olive oil for 7 minutes or until tender, then add the garlic and mushrooms and cook for a further 5 minutes, or until the mushrooms are tender. Then tip the mixture into a food processor and blend to a purée.
• Put the ground cashew nuts and almonds into a bowl with the breadcrumbs, the mushroom purée, soy sauce, lemon juice, tarragon and yeast extract and mix well. It will be quite stiff. Season well with salt and pepper.
• Roll the puff pastry out on a lightly floured board to make a square about 38cm (15in) in size. Transfer the pastry to a baking sheet and heap the mushroom mixture in the centre, forming it into a loaf shape.
• Make diagonal cuts in the pastry about 1cm (1/2 inch) apart in each side if the mushroom mixture, then fold these up over the mushroom pate to make a kind of plait effect. Tuck in the ends neatly, trim off any extra bits, and brush with soy milk.
• Bake for 40 minutes, or until the pastry is puffed and golden brown.

About

• Difficulty: Easy
• Preparation: Bake
• Provides: 8 servings
• Vegginess:: Vegan

Type

• Main

Timings

• Preparation: 30 minutes
• Cooking: 40 minutes
• Total:

Allergy details

• Dairy free
• Egg free

Author

This recipe was reproduced with the kind permission of The Vegetarian, Winter 2003.

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