Mushroom Pate on Gluten Free Toast
This mushroom pate is vegetarian and great for a dinner party. It’s so easy to make, and is such a tasty alternative to chicken liver pate. Serve it on gluten free crackers (Nairn’s do a good range) or on gluten-free toast for coeliacs, or on crusty bread for non-coeliacs.
You will need: (Serves 4 Mushroom Pate on Gluten Free Toast)
- 100g Butter
- 600g Mushrooms, using a mixture of button, wild, shitake
- 1 Onion, finely chopped
- 3 Cloves Garlic, smoked if available
- 2 Lemons, juiced
- 1 tsp Cayenne Pepper
- 1 tsp Grated Nutmeg
- 150g Vegetarian Ricotta
- 100g Mascarpone
- Olive oil
Heat the butter and a little olive oil in a pan, and fry the onions, garlic and mushrooms and fry until soft. Add lemon juice and then sieve the mixture to get rid of extra moisture.
Blend half of the mushroom mix, a pinch of cayenne and the nutmeg until smooth, before folding in the ricotta, mascarpone and rest of mushroom mix.
Pack the mix into ramekin dishes and drizzle the top with a little melted butter if desired.
Set aside to cool before serving.