Ingredients

Equipment required: dehydrator, food processor
Mushroom Pate:
1½ cups swiss brown mushrooms, finely sliced
¼ stick celery, finely diced
¼ carrot, finely diced
1 shallot, finely diced
¼ cup cold-pressed olive oil
½ tsp thyme, finely chopped
½ cup cashews (soaked 2−4 hours)
2 pinches sea salt
2 pinches freshly cracked pepper
optional − 1 teaspoon truffle oil
Garnish:
Small sprigs of fresh thyme or thyme flowers
To Serve:
100g Little Bird Organics Flax and Almond Crackers
Mix of seasonal vegetable crudité (baby carrots, snow peas, celery, capsicum)

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Method:

Place all vegetables in a bowl and toss with 2 tablespoons of the olive oil.

Spread on a dehydrator sheet and dehydrate at 46°C for 5 hours.

Alternatively you can put in your oven on its lowest setting for approximately 2 hours.

Once the vegetables are done, rinse cashews and place in a food processor or blender with the dehydrated vegetable mix, salt and pepper.

Blend until well combined, before adding remaining olive oil and the truffle oil (if using) and blend again until smooth.

Taste and adjust seasoning, you might want a little extra salt, pepper or truffle oil.