Vegetarian Mushroom Pate
1lb coarsely chopped mushrooms
2oz finely chopped shallots or onions
2 Tablespoons olive oil
freshly ground black pepper
2oz bread crumbs
2 eggs, well beaten
ΒΌ pint sour cream

Brown shallots or onions in the oil, season with salt and pepper and add the mushrooms. Continue cooking until most of the juices have evaporated, then remove the pan from the heat and allow mixture to cool slightly before adding the breadcrumbs, eggs and sour cream. Mix well and pour into a well- buttered 1 pint capacity pudding basin; cover the top with a layer of parchment paper and tie it on firmly. Steam in a pan of simmering water for about an hour. Check water level and add more water if necessary. Turn out and serve on crackers or cucumber rounds. Don’t be surprised if people mistake this for liver pate.