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.
