A fantastic recipe which can be used in a number of ways. Make a tasty veggie pate or let down with milk to be a pureé as a side with beef
I use it as part of my veggie mushroom, hazelnut and carrot tart as well as a filling for ravioli or tortellini and lovely with a steak.
Can be made up to 3 days in advance
EQUIPMENT: Roasting tray and Food Processor or Blender
Preheat the oven to Gas Mark 2/140C/120C Fan.
Spread all the ingredients in the roasting tray and cover tightly with tin foil and put in the oven for 1 hour
When cooked, remove the foil and be careful of the escaping steam which will be hot. Tip into a the food processor or blender and blitz until a rough puree. Pack into individual serving ramekins or one sharing dish.
At this point you can cool and store in the fridge covered for up to 3 days. Serve with cornichons and crusty bread
- 500 g portobello mushrooms
- 2 garlic cloves skin removed
- 100 g butter
- 1 tsp thyme leaves
- 50 g dried mushrooms (porcini or cep)
Instructions
- Preheat the oven to Gas Mark 2/140C/120C Fan.
- Spread all the ingredients in the roasting tray and cover tightly with tin foil and put in the oven for 1 hour
- When cooked, remove the foil and be careful of the escaping steam which will be hot. Tip into a the food processor or blender and blitz until a rough puree. Pack into individual serving ramekins or one sharing dish.
- At this point you can cool and store in the fridge covered for up to 3 days. Serve with cornichons and crusty bread
If you want to use as a pureé
- Put the mushroom mixture a pan, warm gently and add milk until it reaches the desired consistency
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