Mushroom Pate'

Mushroom Pâté



1 tbs non dairy margarine
1/2 cup dry white wine
1 small leek, chopped
2 cups button mushrooms, chopped
2 tsp tamari
1 tbs mayonnaise (vegan if preferred)
1/2 cup breadcrumbs
1/2 cup soft silken tofu
1/2 cup walnuts
1 tsp dried thyme

Method:

1. Heat half your margarine a fry pan over medium heat, add your leek, mushrooms, tamari and the thyme. Cook for approximately 5 minutes, stirring constantly, until mushrooms are cooked.

2. Place the mushroom mixture into your blender, add mayonnaise, breadcrumbs, tofu and walnuts and blend until smooth. Place in a small bowl, cover and refrigerate for at least 1 hour before serving.