Mushroom Dip

A savoury dip, that is almost like a pate, it is delicious on toast, with avocado, on a cheeseboard. or with gluten free crackers. The dip is gluten free, nut free, dairy free so it's suitable for many dietary requirements.

Ingredients

1 medium onion, diced

3 garlic cloves, diced

2 tablespoons olive oil, for cooking

1 tablespoon fresh thyme or parsley, leaves only and finely chopped

400 grams mushrooms, sliced

½ cup Te Atatū Toasted Gluten Free muesli, ground to a fine crumb

2 tablespoons olive oil, to blend, if needed

½ teaspoon salt

A couple of grinds of black pepper

Method

1. Grind the gluten free muesli to a fine crumb in a food processor or blender and set aside.

2. Heat 2 tablepoons olive oil in a frying pan over medium heat. Add the diced onion and diced garlic and cook until soft and translucent, about 6 minutes.

3. Add 400 grams mushrooms, sliced and the fresh herbs, chopped to the pan. Cook, stirring occasionally, until the mushrooms have released their liquid and it's mostly cooked away, and the mixture has darkened.

4. Tip the mushroom mixture into a bowl and let it cool for 10 minutes before blending, so it doesn't turn the dip gluggy.

5. Place the ground muesli crumb, the cooled mushroom mixture, salt and pepper in a blender or food processor and blend until you get a consistency that is thick but spreadable, add the extra oil a little at a time if it's too stiff.

6. Taste and add more seasoning if necessary. Spoon into a bowl, finish with a drizzle of olive oil if you like.