Mushroom pâté:
Can be made with a variety of mushrooms (oyster, button, portobello, shiitake, etc., or just one of them).
1. Sauté in garlic and spices to taste, in coconut or olive oil.
2. Then blend with an immersion blender until a smooth paste forms.
3. You can combine it with hydrated, ground plant-based meat or ground walnuts.

Serve on its own or on gluten-free mini toasts.