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Copyright Leslie Cerier 1996, originally published in The Quick and Easy
Organic Gourmet by Leslie Cerier
Sunny Mushroom Pate — Spring |
| | Serves 4-6
Time: 15 minutes
3/4 cup sunflower seeds, dry roasted
1 bunch steamed asparagus (1/2-3/4 pound)
2 1/2 cups sliced mushrooms (6-8 ounces)
2 onions, sliced (2 cups)
1 tablespoon extra virgin olive oil
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
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Dry roast the sunflower seeds briefly, in a dry skillet, till they pop. Set
them aside to cool. Steam the asparagus for about 5 minutes till tender.
Sauté onions and mushrooms in olive oil for 3-5 minutes.
In a food processor or blender, grind the sunflower seeds. Add sautéed and
steamed vegetables, plus herbs. Blend till smooth.
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