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mushroom pate, dairy free

Submitted by Gerry 11 June 2009

Serves 4-6, on any good bread or toast



* 1 red onion finely chopped with a little sea salt, * 2 finely chopped cloves of garlic, * 3oz dairy free spread (I used Pure organic from Waitrose), * 4oz brown mushrooms chopped (I used Crimini), * 2 tbs pine kernels, * 1 dsp toasted sesame oil, * 1 dbs fresh thyme leaves, * saltspoon each celery salt cinnamon, * 1 tbs each of lemon juice port dry sherry, * black pepper to taste,


Heat the oil, melt a little of the Pure, add the onions and garlic and simmer very gently for about 15 minutes. Add the mushrooms and pine kernels and allow to soften. Then add the rest of the ingredients, last of all the Pure. It's done when the pine kernels can easily be crushed with a wooden spoon and the Pure has melted. Whizz, then chill for a few hours.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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