Mushrooms pate

Today's recipe is very light and versatile to present it as a dip with carrot sticks on tartlets or toasted bread ... You'll love it!

Ingredients:
- 250 gr of crude mushrooms
- 1/2 onion
- 1 tablespoon of margarine
- 200 ml of vegetable broth
- A splash of white wine 
- 10 grains of cumin
- Salt
- Black pepper
- Two raw carrots for sticks

Recipe:
- Chop the onion and mushrooms into small squares.
- Add the tablespoon margarine in a saucepan until melted.
- Fry over medium heat onion and mushrooms until golden.
- Pour the vegetable broth and let reduce until it has evaporated almost completely.
- Add a pinch of salt, black pepper, the cumin grains and the splash of white wine.
- When the broth has reduced completely, add the mixture to a suitable vessel for blender and blend well until you have a smooth paste.
- Let it cool to room temperature.
- Wash, peel and cut into sticks the carrots to accompany the pate.

Bon appétit!