Servings:
Makes about 2 cupsYou can use this mix as a pate, spread, rissoles, burgers or a wrap filling.
Ingredients:
1 cup hazelnuts, soaked 8 hours & rinsed thoroughly
10 brown button mushrooms, sliced
few splashes of Bragg's or nama shoyu
1 slice onion, (you can use more, but I found it tasted too hot
then)
1 clove garlic, minced
Preparation:
Slice the mushrooms & splash on some nama shoyu or Bragg’s, then leave in the fridge to marinade. They’ll probably do in 1/2 and hour or so, but I left mine in the fridge overnight.
Pulse everything together in a food processor or blender (including any juice from the mushrooms) – you can leave it rough for a nice lettuce wrap filling, or make it fine for a pate. You may find you need to add a splash of water to help it blend, or to get it smooth enough.
