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MUSHROOM AND BEAN PÂTÉ
A
light and tasty pâté, delicious
served on whole-wheat bread or toast.
1
pound mushrooms, sliced
1 onion, chopped
2 garlic cloves, crushed
1 red bell pepper, seeded and diced
2 tablespoons vegetable stock
2 tablespoons dry white wine
14-ounce can red kidney beans, rinsed and
drained
1 egg beaten
1 cup fresh whole-wheat bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
Salt and freshly ground black pepper
Lettuce and tomatoes, to garnish
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Preheat
the oven to 350°F. Lightly grease and line
a nonstick 9 x 5 x 3-inch (8-cup) loaf pan. Put
the mushrooms, onion, garlic, pepper, stock and
wine in a saucepan. Cover and cook for about 10
minutes, stirring occasionally.
Set
aside to cool slightly, then purée the
mixture with the kidney beans in a blender or
food processor until smooth.
Transfer
the mixture to a bowl, add the egg, bread crumbs
and herbs and mix thoroughly. Season with salt
and pepper.
Spoon
the mixture into the prepared pan and level the
surface. Bake for 45-60 minutes, until lightly
set and browned on top. Place on a wire rack and
allow the pâté to cool completely
in the pan. Once cool, cover and refrigerate for
several hours. Turn out of the pan and serve in
slices, garnished with lettuce and tomato.
Serves 12.
[Best-Ever
Vegetarian, Linda Fraser]
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