Mushroom Paté


Sauté tempeh, onion, celery and garlic in oil over medium heat until tender. Add mushrooms and sauté for a further 5 minutes. Stir in remaining ingredients and cook over low heat until the liquid is absorbed. Allow to cool for about an hour.

Place in a blender and process until the mixture forms a paste. Lightly coat a suitable dish (such as a loaf tin) with oil before evenly spreading mixture. Press in firmly, cover and refrigerate for at least 2 hours. Turn out and serve with bread.

  • 250g tempeh, crumbled
  • 1 C onion, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, minced
  • 4 Tbsp olive oil
  • 250g Portobello mushrooms, chopped
  • 1/2 C walnuts, chopped
  • 2 Tbsp soy sauce
  • 2 Tbsp red wine