Zucchini and mushroom pâté

Ingredients

• • 400g zucchini
• • 300g mushrooms
• • 100g carrots
• • 200g dry bread or rusks
• • 1 sweet onion
• • 1 garlic clove
• • 3 tbsp chestnut or chickpea flour
• • 3 tbsp olive oil
• • Salt, pepper
• • Turmeric, coriander, paprika

Method

1. Wash the zucchini, score them and cut into small cubes.
2. Sauté them in the neutral oil with the finely chopped onion; drain and set aside.
3. If the mushrooms are dried, soak them; otherwise cut and brown them in an oiled pan. Drain.
4. Blend the zucchini, onion and mushrooms into a smooth, slightly grainy paste.
5. Preheat the oven to 160 °C.
6. In a bowl, mix the preparation with the chopped raw garlic, chestnut flour, olive oil and spices.
7. Oil a loaf tin (or line with baking paper) and pour in the mixture.
8. Bake in the middle of the oven for 50 minutes.
9. Let cool completely; serve the next day so the flavours develop. Garnish with cherry tomatoes, gherkins or cooked chestnuts and serve with a tomato coulis or fresh fennel.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).