400g button or cup mushrooms, sliced
400g tinned red kidney beans, drained
40g fresh brown breadcrumbs
1 red pepper, deseeded and diced
1 beaten egg
2 cloves garlic, crushed
1 onion, chopped finely
1 tbsp red wine (optional)
4 tbsp vegetable stock
2 tsp chopped fresh parsley
Sunflower oil to grease tin
Salt and black pepper, to taste
Heat the stock in a saucepan and add the pepper, garlic and onion. Cook gently for 15 minutes until soft, stirring occasionally. Add the mushrooms. Stir, cover and cook gently for 15 minutes. Add the wine, stir and simmer uncovered for a further 15 minutes.
Transfer the mixture to a food blender. Add the kidney beans. Blend to a smooth puree. Add the beaten egg and blend for a short time. Add the breadcrumbs and parsley, salt and black pepper. Blend briefly.
Preheat the oven to 180C/350F/Gas 4. Line a 450g loaf tin with greaseproof paper and grease well with sunflower oil. Turn the mixture in to the tin and press down well. Cover with foil. Bake for 11/2 hours until the pate is firm. Leave to cool completely, then chill for two hours before serving. To serve turn the pate out of the tin, peel off the greaseproof paper and cut in to slices. Serve with salad leaves and crackers.