; Remove the rosemary.
; Place the mushroom mixture in the food processor along with the remaining ingredients.
; Blend until smooth.
; Press into ramekin dishes, refrigerate for at least 30 minutes.
To serve ; garnish with fresh herbs and serve at room temperature on gluten free crackers or cucumber rounds.
; - <strong>Clever Tip; use walnuts instead of sunflower seeds for an alternative twist.</strong>
Mexican Pâté; Prepare the basic recipe but add 1 to 2 chopped red chili peppers with the mushrooms and use 4 tbsp. chopped fresh coriander in place of the rosemary, thyme and parsley.