Date: Fri, 05 Nov 93 07:48:26 CST
From: Lu Bozinovich (U33754%UICVM@UICVM.UIC.EDU)
Mushroom Pate (vegan)
3 slabs firm tofu (preferably one without much of a bite)
10 oz porcini mushrooms (any mushrooms will do)
3 small stalks of green onion, chopped finely
Process the tofu in food processor or electric food chopper. Saute the
mushrooms, sliced, in a minimal amount of water, as they will release
their own water while cooking. Mix in the mushrooms and their water,
continue to blend. Add the finely chopped green onions, and salt to
taste. Blend a few seconds longer, and spread on dense whole wheat
bread, or pack into a crock and refrigerate for later use.
With pesto: Replace the green onion with 1 cup loosely packed basil and
1 clove garlic. The basil/garlic mix will have to be chopped or ground
before adding it to the pate, because otherwise you will wind up with
whole basil leaves in your pate!
With tarragon: Mmmmm! This is how I had it at the natural foods' deli,
where the version was nonvegan. Replace the green onion with 1 tbs.
tarragon and 1 tbs. lowfat (here, soy) margarine. Continue to blend