Lenten Pâtés
Description
This appetizer is quick and easy to make. I must admit I really love pâtés, especially liver ones. They have such a delicate, pleasant taste. But when I made a bean-and-mushroom pâté, I thought the flavor was every bit as good. A meatless pâté like this can easily hold its own against a regular one. Serve it warm or chilled.
Instructions
- 1
Step 1
For our Lenten pâté we will need beans. You can use white or dark ones; there is no particular difference. The beans need to be rinsed and soaked for about 2–3 hours. That way pesticides will leach out of them, and the beans will soften slightly.
- 2
Step 2
Now we need onion and garlic. Chop the onion finely; mince the garlic too. You can use a garlic press for the garlic. Grate the carrot. Slice the mushrooms. Meanwhile, heat a pan with vegetable oil and sauté everything until golden brown.
- 3
Step 3
While the vegetables are frying, put the beans on to cook. After soaking, they should cook a little faster. After an hour, drain the cooking liquid, but don’t pour it out. We’ll still need it.
- 4
Step 4
When all the vegetables are cooked, take a blender. Blend everything into a mash. Add the beans and the sautéed mushrooms. Season with more salt and pepper. You should have a purée-like mixture. If needed, add a little of the bean cooking liquid.
- 5
Step 5
Pack the finished pâté down firmly and refrigerate it. It will firm up slightly there. Then take it out—and you can eat it. That’s the kind of lenten sandwich you’ll end up with!