---------- Recipe via Meal-Master (tm) v8.05
  
       Title: MUSHROOM PÂTÉ
  Categories: Vegan, Appetizers
       Yield: 2 Servings
  
       1 md Onion; chopped
       2    Garlic cloves; chopped
      50 g  Butter*
       1    Thick slice wholemeal bread
            A little milk or water
     100 g  Mushrooms
       1 ts Sea salt
       2 ts Mixed herbs, chopped
            Grated nutmeg
            Black pepper
  
   *(Vegans use vegan margarine or oil instead of butter)
   
   Wholesome and full of flavour, this mushroom pƒt‚ also has a mouth-watering
   softness on the palate. Serve it on granary toast, with a slice of tomato
   as garnish - or take it on a picnic.
   
   Stew the chopped onion and garlic gently in 25 g (1 oz) of the butter until
   soft. Meanwhile, soak the bread in a little milk or water, and chop the
   mushrooms. Now fry the mushrooms with the onion and garlic, squeeze the
   bread and crumble it into the pan. Add the chopped herbs, salt, pepper and
   a little grated nutmeg.
   
   Cook all together for a minute or two, then liquidize the mixture, together
   with the rest of the butter. Press into a small dish and refrigerate for
   several hours.
   
   Copyright Rosamond Richardson 1996