Mushroom Pate

I love mushrooms. They're just simply one of my favourite ingredient to put in my cooking. Plus, they are low in calories, have no cholesterol and free from fat and sodium. Anyway, here is a recipe of mushroom pate I'd like to share. You can use pate to stuff mini pitas or spread on rye breads or dip it with corn chips. For this, you may use a variety of mushrooms such as fresh Oyster, Shiitake, or Portobello.

INGREDIENTS

3 tbsp canola oil
1/2 lb mushrooms, thinly sliced
1/2 tsp dried thyme
2 onions chopped
1/2 cup sunflower seeds or almond, finely ground
1/2 tbsp good tasting nutritional yeast or bread crumbs
1/4 tsp ground black pepper

METHOD

1. In large skillet, heat oil over medium-high heat, cook onion for 3 minutes or until a little golden. Add mushrooms and cook for about 7 minutes, stirring often until browned and water has evaporated.
2. Put mixture into a blender or food processor and puree. Add sunflower seeds, salt and yeast. Puree until coarse.
3. Put into plastic wrap-lined serving dish (approximately 3 x 6 inches) and cover. Chill at least 1/2 hour before serving.

*Pate tastes best when chilled