Bean and mushroom pate

Kidney bean and mushroom pate

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Vegetable pate is my latest favourite thing to eat. When I told my husband that the pate that he was eating was made entirely from vegetables, he didn’t believe me 🙂

The pate differed neither in taste nor in colour from a meat pate after a first glance and bite.

I used mushrooms and kidney beans to make this pate. Those two vegetables were its basis. Of course, I also added some spices, egg, breadcrumbs and some other vegetables.

The pate turned out soft, light and very delicate in taste. It certainly was not the last time I made this pate.

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Bean and mushroom pate
Kidney bean and mushroom pate

Ingredients for kidney bean pate.

  • 500 g mushrooms
  • 1 medium size onion
  • 2 cloves of garlic
  • 1 big red pepper
  • 2 tablespoons of water
  • 2 tablespoons dry white wine
  • 1 tablespoon of sunflower oil
  • a can of kidney beans (410 g can)
  • 1 egg
  • 50 g breadcrumbs
  • 1 small bunch of parsley
  • 1/8 teaspoon of black pepper
  • 1/2 teaspoon of salt

Additionally: two aluminium baking tins.

How to make red bean and mushroom pate.

Put the sliced mushrooms, mashed garlic, finely chopped onion and diced paprika into a pan and pour water and wine over it. Fry over a medium heat until the mushrooms are tender then remove from the heat and let it cool down.

Put the kidney beans into a bowl (drain the water from them first), add cold mushrooms, salt, pepper, egg, finely chopped parsley and breadcrumbs to it. Mix until it becomes a homogeneous mixture.

Grease an aluminium baking tin with oil. Divide the pate mixture into two parts and fill the tin with them. Once the mixture is in, shake the tin a few times so that the mixture spreads in the tin even better.

Put the pate tin on a baking sheet and pour water over it so that it reaches a centimetre from the bottom of the baking tin.

Put the pate in an oven preheated to 170 degrees Celsius for 60 minutes.

After baking, cool the pate and serve cold.

Bean and mushroom pate
Kidney bean and mushroom pate

Good to know when making red bean and mushroom pate.

I used aluminium baking tins for baking, 8 by 18 centimetres in size.

I went for light mushrooms but you can replace them with the dark ones.

I chose shallots onions because they have a delicate flavour, which suited me perfectly well.

I served the baked pate with toasted bread.

Do you like mushrooms? If so, try our recipe for Mushrooms stuffed with mozzarella.

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