Herbed Vegan Mushroom Pate With Fresh Parsley

1. Gather the ingredients.

2. In a large saucepan, heat the margarine and cook the onion for 5 to 6 minutes, until soft.

3. Add the mushrooms and cook for another 8 to 10 minutes, until well cooked.

4. Remove the mixture from the heat and add the garlic, chopped parsley, rosemary, breadcrumbs, and lemon juice.

5. Season with salt and pepper to taste.

6. Transfer to a blender or food processor and pulse until desired consistency is achieved. The pâté should be finely pureed until it has a smooth texture.

What Is Pâté?

Traditional pâté is a spread made from ground meat and fat that is combined with wine and spices and pureed into a spreadable paste. The meat used is typically fattened liver, which is often raised in a controversial and inhumane manner. In order to fatten a duck or goose's liver, farmers participate in a method of force-feeding called "gavage" where a tube is inserted into their throats and food is funneled into their stomachs. These birds often live in cages, sometimes in total darkness, and live under conditions meant to fatten them with excess food and very little movement. While foie gras, or fatty liver, is considered a delicacy in many restaurants, the way it is produced should not be ignored. In fact, foie gras production is now banned in Israel after the country's supreme court ruled it violates Israel's cruelty-to-animals laws. Germany, the U.K., and Switzerland also prohibit force-feeding birds.