Thursday, March 10, 2016
Mushroom and Bean Pâté
1 pound of cremini mushrooms, sliced
1 onion, chopped
2 cloves of garlic, crushed
1 red bell pepper, seeded and diced
2 tablespoons of vegetable broth
2 tablespoons of dry white wine
14-ounce can of red kidney beans, rinsed and drained
1 egg, beaten
1 cup of fresh whole-wheat bread crumbs
1 tablespoon of chopped fresh thyme
1 tablespoon of chopped fresh rosemary
Salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees F.
Lightly grease and line with parchment paper or bakery release paper a 9x5x3-inch loaf pan.
Put the mushrooms, the onions, the garlic, the red bell pepper, the stock, and the wine in a sauce pan. Cover and cook over medium to medium-low heat for 10 minutes. Stir occasionally.
When the mushroom mixture is finished cooking, allow it to cool slightly. Then puree the mixture until it is smooth.
Transfer the mixture to a bowl, add the egg, the bread crumbs, and the herbs and mix thoroughly.
Season the mixture with salt and freshly ground black pepper.
Spoon the mixture into the prepared loaf pan. Level the surface with the spoon.
Bake the mixture in the preheated oven for 45 to 60 minutes, until it is lightly browned on top.
When finished baking, place the pan on a wire rack. Allow the pâté to cool completely in the pan.
Turn the pâté out of the pan and slice.
Serve the pâté with lettuce, tomatoes, a variety of pickles, and/or olives.