Mushroom Pâté

Ingredients

• red onion
• garlic
• mushrooms
• chickpeas
• oat flour
• tahini
• white miso paste
• savory or thyme
• pippali
• parsley

Instructions

1. Preheat the oven to 350°F (175°C).
2. Line a 9-inch (23-cm) loaf pan with parchment paper and set it aside.
3. In a large skillet, heat ¼ cup (60ml) of water over medium heat.
4. Add the red onion and garlic. Cover and cook until softened, about 5 minutes.
5. Add the mushrooms and cook, uncovered, until the mushrooms are soft and the liquid has evaporated, 5 to 7 minutes.
6. Set aside.
7. In a food processor, puree the chickpeas.
8. Add the flour, tahini, miso paste, savory, pippali, and parsley, and pulse to combine.
9. Add the mushroom mixture and process until smooth and well blended.
10. Taste to adjust the seasonings, then spoon the mixture into the prepared pan.
11. Bake until firm, 35 to 45 minutes.
12. Remove from the oven and let the pâté cool to room temperature.
13. When ready to serve, run a knife along the edge of the loaf pan and invert onto a plate.
14. Serve the pâté at room temperature.
15. If not enjoying right away, cover and refrigerate until needed.
16. Properly stored, it will keep for up to 5 days.