Mushroom Pate

It’s the Slimming World Christmas Party tonight…I know, incredibly early, but it’s being celebrated this week because it’s 12 weeks until Christmas and we’re being encouraged to buy a 12 week countdown to commit up until then.

For the party we’re having our usual start of the month taster and it’s on a Christmas theme. I’ve never really had to think about cooking for other people at Christmas, especially non vegans, so I was at a bit of a loss with what to make. I didn’t want to do baked tofu because I travel half an hour on the train and I also don’t think many people would try it. I considered doing a couscous stuffing but I’ve been exercising all week and I’m tired. I decided to go for an easy dip/spread type thing instead. I thought it would give people ideas of what to eat on crackers instead of the dreaded cheese/cheeze board on Christmas day.

So here we go…Mushroom Pate (syn free!)

  • 2 small onions, chopped
  • 2 cloves of garlic, chopped
  • 1 pack of oyster mushrooms, chopped
  • 1 pack of closed cup chestnut mushrooms, chopped
  • 3-4 handfuls chopped parsley
  • 1 pinch of thyme
  • Splash of soy sauce
  • 1/8 tsp nutmeg
  • salt and pepper
  • Fry Light
  1. Heat the Fry Light in a pan and fry the onions for a good 5 minutes, until soft.
  2. Add the onion, mushrooms, half the parsley and thyme. Cook for about 15 minutes, until all the juices have run out of the mushrooms.
  3. Transfer to a bowl, add some soy sauce, nutmeg, salt and pepper and blitz with a hand blender until relatively smooth. Stir in the rest of the parsley
  4. Let the mixture cool before refrigerating for at least an hour before serving.
I tried this with some Finn Crisps (6 for a healthy B) and it was delicious. Hopefully everyone in group will feel the same.
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