This simple mushroom pâté is a great savoury dip or spread.
450g mushrooms, washed and sliced
1 large onion diced
2 cloves garlic
¾ cup walnuts
4 Tbls nutritional yeast
125g vegan cream cheese (1 used half a container of Tofutti 8oz)
1 tbls vegan margarine
Salt & pepper to taste
1 Tbls oil for frying
Saute onions in oil on a medium heat until transparent.
Add mushrooms and fry all until caramelised.
Wait for mixture to cool then add to a food processor with all other ingredients.
Blend until smooth. Refrigerate until firm.
Serve with crackers or on bread.