My mum used to make chicken liver pate at Christmas. I used to eat it until I found out what it actually was. The thought of chicken livers didn't sound too enticing. When I gave up meat, I looked for something with the same deep smooth flavour. While everyone else is tucking into chicken liver pate, you can be rest assured your mushroom pate is tasty and cruelty free. Slip it onto a platter and don't tell the meat eaters, the hearty flavour is a winner.
500 gr of assorted mushrooms - swiss brown, buttons, and shittake work well.
two or three dried porcini mushrooms, soaked in brandy
200gr vegan margarine or butter
2 garlic cloves
1 large brown onion
fresh thyme sprigs
Soak porcinis in 1/4 cup brandy.
Chop onion and garlic, and saute over low heat in olive oil, a tablespoon butter, and tablespoon of balsamic vinegar until very soft.
Deglaze onions with soaking brandy, and add butter and sliced mushrooms, chopped thyme.
Saute until mushrooms are well cooked, and set aside to cool.
Put in blender or food processor and puree until smooth.