Mushroom paté

From The Vegetarian Cookbook

• 500g mushrooms, chopped
• 2 tbsp onion, finely minced
• 2 cloves garlic, crushed
• 1 tbsp olive oil
• 2 tbsp vegetable stock
• 1 cup soft tofu
• 1 tbsp plain white flour
• 1/2 tsp marjoram
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 tbsp worcestershire sauce
• salt and pepper to taste

In a heavy frying pan, add the onions and garlic to the olive oil and sauté for a few minutes until just cooked. Add the mushroom and stock, cover and simmer until mushrooms are very tender. Add the flour, mix well and cook for a few more minutes, stirring constantly.

Blend the mixture with all the remaining ingredients in a food processor until smooth. Chill for at least 3 hours, and serve.