Serves: 4
Time to prepare: 10 mins
Dietary requirements: Dairy-free, Egg-free, Kosher, Vegan
Ingredients
1½ dsp olive oil
200g/6oz mushrooms, finely sliced
1–2 tbsp good quality soya sauce, eg shoyu or tamari
½–1 level dsp miso (2 tsp), according to taste or yeast extract (such as Marmite) to taste
1 level dsp wholemeal flour
Optional
Fresh or dried tarragon to taste
Instructions
Sauté mushrooms in oil for a couple of minutes. Add the soya sauce then the flour and cook for 3 minutes or so, stirring regularly, mixing and mashing with the back of a fork.
Let it cool then add the miso/yeast extract, mixing and mashing some more. Blend for a second or two if you prefer a smoother pate.
Spread it on rolls as a sandwich filling or on crackers.
