Mushroom Pate
Ingredients
- ¼ cup of sunflower seeds, dry roasted
- 1 bunch of asparagus, steamed
- 2 ½ cups of mushrooms, sliced
- 2 onions, sliced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon coconut sugar
- Celtic Sea Salt
- Black pepper
Instructions
- Dry roast the sunflower seeds briefly in a dry skillet, until they pop. Set them aside to cool. Steam the asparagus for about 5 minutes, until tender. Saute the onions and mushrooms in olive oil for 5 minutes. In a food processor or blender, grind the sunflower seeds. Add sauteed and steamed vegetables, herbs, honey, sugar, salt and pepper. Blend until smooth.
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