Mushroom Vegetable Pâté

Ingredients

• • 300 g fresh porcini (or 100 g dried), chanterelles, or button mushrooms
• • 100 g carrots
• • 200 g dry bread
• • 100 g sweet onions
• • 50 g black olives
• • 6 tbsp organic oil
• • 1 tsp dried southern herbs (basil, coriander, parsley)
• • 1 pinch nutmeg
• • Sea salt, pepper
• • Garlic, to taste

Method

1. If using dried mushrooms, soak them first.
2. Finely chop the mushrooms and onion.
3. Grate the carrots (medium grater) and slice the black olives.
4. Sauté the vegetables, mushrooms and olives in a pan over low heat.
5. Soak the dry bread in a little water, then squeeze it firmly; stir in the oil evenly.
6. Mix everything in a large bowl; add the herbs, salt, pepper and nutmeg.
7. Pass it all through a mincer (or blender).
8. Put the paste in a terrine, press well and cover.
9. Bake 30 minutes (~180 °C).

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