A light and tasty pate, delicious served on wholemeal bread or toast
Ingredients:
Serves 12
450 g/l lb mushrooms, sliced
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, seeded and diced
30 ml/2 tbsp vegetable stock
30 mi/2 tbsp dry white wine
400 g/14 oz can red kidney beans, rinsed and drained
1 egg, beaten
50 g/2 oz/1 cup fresh wholemeal breadcrumbs
15 ml/1 tbsp chopped fresh thyme
15 ml/ 1 tbsp chopped fresh rosemary
salt and freshly ground black pepper
lettuce and tomatoes, to garnish
1-Preheat the oven to 180oC/350oF/Gas 4. Lightly grease and line a non-stick 900 g/ 2 lb loaf tin. Put the mushrooms, onion, garlic, red pepper, stock and wine in a saucepan. Cover and cook for about IO minutes, stirring occasionally.
2-Set aside to cool slightly, then puree the mixture with the kidney beans in a blender or food processor until smooth.
3-Transfer the mixture to a bowl, add the egg, breadcrumbs and herbs and mix thoroughly. Season with salt and pepper.
4-Spoon the mixture into the prepared tin and level the surface. Bake for 45-60 minutes, until lightly set and browned on top. Place on a wire rack and allow the pAt@ to cool completely in the tin. Once cool, cover and refrigerate for several hours. Turn out of the tin and serve in slices, garnished with lettuce and tomato.