1 Tbsp. margarine or water
1 medium onion, chopped
2 lb. fresh mushrooms, finely chopped
4 cloves garlic, minced
2 Tbsp. chopped fresh parsley or 2 tsp. dried
2 Tbsp. chopped fresh rosemary or 2 tsp. dried
1 1/3 cups bread crumbs
2 Tbsp. lemon juice
Salt and pepper, to taste
• In a large saucepan, heat the margarine or water and cook the onion for 10 minutes. Add the mushrooms and cook for another 20 to 30 minutes, or until all the liquid has evaporated.
• Remove the mixture from the heat and add the remaining ingredients. Spoon into a serving dish and serve immediately.
Variation: To bake the pâté in a puff pastry shell, preheat the oven to 425°F. Roll 1 lb. of commercial puff pastry dough into two 6 x 12-inch rectangles. Line a baking sheet with one piece of dough and spread the mixture on top. Top with the other piece of dough and press the edges together to form a tight seal. Brush the dough with soy milk and bake for 30 minutes. Serve warm.
Makes 6 servings