Step 1

Add olive oil to a saucepan and sauté the onion until transparent. Add the garlic and pine nuts and cook for 3 mins.

Step 2

Add the mushrooms and thyme, and cook for a further 3-5 minutes until mushrooms have completely softened.

Step 3

Dissolve miso paste and vegan beef stock in water. Add the nutritional yeast to the breadcrumbs, mix, then soak in the water/stock mixture, then add to the mushrooms in the pan along with the lemon juice and soy sauce.

Step 4

Cook over gentle heat until no free liquid remains. Combine in a blender and blitz. If your blender is struggling, add the tiniest splash of water and loosen the mixture with a spoon before resuming. Continue until you have reached the desired consistency (little lumps are fine) but if you prefer smooth, just keep blitzing. Taste and season with salt and pepper as desired.

Step 5

Spoon into a serving dish, then melt vegan butter and pour over the top (substitute with olive oil if preferred). Cover and refrigerate until firm (at least 4 hours).

Step 6

Serve as an appetiser with crostini or use as a sandwich filling. It will keep in the fridge for about 5 days.