This is an easy to make mushroom-based pate that is fabulous spread on fresh bread or thick toast. It also makes a delicious alternative sandwich filler. The black garlic and balsamic vinegar push the flavours that extra length plus it's vegan too.
3 Tbsp Olive oil / 150g Chopped onion
1 tsp Soft brown sugar / 2 Tbsp Balsamic Vinegar
15g Chopped black garlic / 300g weight Sliced Mushrooms (any)
10g Chopped fresh parsley or 5g Dried parsley
1/2 tsp Salt / 1/4 tsp black pepper
Instructions1. Heat the olive oil in a large frying pan over a medium heat. When the oil is hot, fry the onions for 5 minutes or until soft. Add the sugar & vinegar and mix well for 5 minutes.