Had a light supper of homemade bread rolls and homemade vegan mushroom pâté.
It’s an easy recipe and quick to make.
The pâté is very tasty as a starter to a main meal, or as a light lunch or supper.
Here’s what I do.
1 medium sized red onion
6 closed cup mushrooms
2 generous tablespoons of creamy Sheese
1 tablespoon of olive oil
Fry one red onion and 6 closed cup mushrooms together with a tablespoon of olive oil until golden brown.
Leave to one side to cool
In a blender, mix two generous tablespoons of creamy Sheese with the mushroom mix until smooth and all the ingredients are blended together.
It will keep in the fridge in a sealed container for a few days – it if lasts that long!