Mushroom and bean pate recipe
Recipe for mushroom and bean pate in our easy vegetarian recipes collection.
Recipe ingredients
- l pound mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red pepper, seeded and diced
- 2 tablespoons vegetable stock
- 2 tablespoons dry white wine
- 14 ounces can red kidney beans, rinsed and drained
- 1 egg, beaten
- 1 cup fresh wholemeal breadcrumbs
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Salt and freshly ground black pepper
- Lettuce and tomatoes, to garnish
How to make mushroom and bean pate
- Preheat the oven to 350 degrees F.
- Lightly grease and line a non stick 2 pound loaf tin.
- Put the mushrooms, onion, garlic, red pepper, stock and wine in a saucepan.
- Cover and cook for about 10 minutes, stirring occasionally.
- Set aside to cool slightly, then puree the mixture with the kidney beans in a blender or food processor until smooth.
- Transfer the mixture to a bowl, add the egg, breadcrumbs and herbs and mix thoroughly.
- Season with salt and pepper.
- Spoon the mixture into the prepared tin and level the surface.
- Bake for 45 to 60 minutes, until lightly set and browned on top.
- Place on a wire rack and allow to cool the pate 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.
- A light and tasty pate, delicious served on wholemeal bread or toast.
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