Garlic Mushroom Pate (Gluten & Dairy Free)

Hello everyone welcome to my latest recipe for Gluten and Dairy Free Garlic Mushroom Pate.

Hope you are having a good week so far – on Tuesday I managed to convince myself it was Thursday so the rest of the week has seemed long!  Today has been a bit crazy – it started with Ollie cat being sick under my desk and it went downhill from there.  Feeling a bit miserable with common cold symptoms and nursing a dislocated knee cap.  Things do look on the up though as I have a delicious curry from the local takeaway for dinner – good food always cheers me up.

Tonight’s recipe is for garlic mushroom pate and is part of my commitment to uploading more appetiser recipes to my website.  It is really easy to make but not so easy to photograph!  Anything that colour and consistency is very difficult to make pretty.

Other Light Bites Ideas

If you like this recipe for Gluten and Dairy Free Garlic Mushroom Pate then you might like to try one of my other light bites recipes:

• Treat yourself with my Gluten and Dairy Free Chutney Sausage Rolls
• Go traditional with my Gluten and Dairy Free Cream of Tomato Soup
• Have a vegetarian salad with my Gluten and Dairy Free Cheese and Tomato Salad
• Have some waffles with Gluten and Dairy Free Potato Waffles

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Garlic Mushroom Pate (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Stove Top Cuisine: British Courses: Light Bites Recipe Keys: Dairy Free Gluten Free

Servings: 4

Ingredients

Servings

• 2 teaspoons olive oil
• 500 g button mushrooms (sliced)
• 4 spring onions (sliced)
• 2 cloves garlic (crushed)
• 1 tablespoon lemon juice
• 1 teaspoon thyme
• 1 teaspoon tomato puree
• ¹⁄₄ teaspoon cayenne pepper
• 1 tablespoon parsley
• salt and pepper for seasoning

Instructions

1. Add olive oil to a frying pan and place on a medium heat
2. Add the mushrooms, spring onions and garlic
3. Cook for 10 minutes until the mushrooms are soft and most of the liquid has evaporated
4. In a blender/food processor, add the mushrooms, lemon juice, thyme, tomato puree, cayenne paper, parsley and seasoning
5. Spoon into a small dish, cover and refrigerate until set
6. Serve with Homemade Oatcakes and Tomato & Chilli Chutney as a starter

Note

Homemade Oatcakes Recipe --> Gluten and Dairy Free Scottish Oatcakes

Tomato and Chilli Chutney Recipe --> Tomato, Chilli and Red Onion Chutney

Keywords: mushrooms, pate