A light and tasty pate, delicious served on wholemeal bread or toast
Preheat the oven to 350F.
450 g/l lb mushrooms, sliced
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, seeded and diced
30 ml/2 tbsp vegetable stock
30 mi/2 tbsp dry white wine
400 g/14 oz can red kidney beans, rinsed and drained
1 egg, beaten
50 g/2 oz/1 cup fresh wholemeal breadcrumbs
15 ml/1 tbsp chopped fresh thyme
15 ml/ 1 tbsp chopped fresh rosemary
salt and freshly ground black pepper
lettuce and tomatoes, to garnish
Serves 12
Lightly grease and line a non-stick 900 g/ 2 lb loaf tin. Put the mushrooms, onion, garlic, red pepper, stock and wine in a saucepan. Cover and cook for about 1O 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 45-60 minutes, until lightly set and browned on top. Place on a wire rack and allow the pate to cool 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.