Moreish Monsoon Mushroom and Bean Pate

A scrumptious, satisfying, suppertime bite for a wet monsoon night, or light lunch served with salad.  Quick and easy to make in the slow cooker.

Approx. 8 Servings

450g sliced mushrooms      1 finely chopped onion      2 crushed cloves garlic      1 diced red pepper      30ml vegetable stock      30ml white wine      400g canned red kidney beans or flageolet beans (If using dried you need 200g soaked overnight and then boil for 10 minutes and then simmer for 40/45 minutes)      1 beaten egg      50g fresh breadcrumbs      3 tsp dried thyme      3tsp dried rosemary      salt and pepper

Put the mushrooms, onion, garlic, red pepper, veg stock and wine in slow cooker and cook on high for 2 hours. Or until the veg are almost tender.

Leave to cool for 10 minutes.

Put the veg mixture into a blender add the beans and process to a smooth puree.  (I add a little bit at a time and after each blitz scrape the mixture down the sides before adding more.)

Lightly grease a 2lb loaf tin and line with greaseproof paper or tin foil.

Transfer the mushroom mix to a bowl and add the beaten egg, breadcrumbs, salt and pepper. Mix well and then spoon the mixture into the tin.

Put an inverted saucer in the bottom of the slow cooker.  Place the tin in the slow cooker and pour in hot water to come about half way up the tin. Cook on high for 4 hours or until lightly set.

Remove the tin and place on a wire rack, leave until completely cool then place in the fridge for several hours. (I think it is best if left overnight.) 

Place a large plate on the top of the tin, and then turn over to release the pate, remove the paper or foil.

Serve in slice with hot toast and salad garnish.