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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

MAKES APPROX 400g (to be used with other recipes).

500g of flat mushrooms like Portobello

2 garlic cloves, peeled but kept whole

100g butter, diced

1 tsp Thyme, leaves picked

50g Dried Porcini mushrooms (use as dried, no need to rehydrate, this will happen during cooking)

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

Jules
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 or chicken
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
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.
GET AHEAD: Can be made up to 3 days in advance and also freezes well
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Prep Time 10 minutes
Cook Time 1 hour
Course Starter
Servings 4 people
Calories 83 kcal
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
  • 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

Nutrition

Calories: 83kcalCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 39mgPotassium: 690mgFiber: 3gSugar: 5gVitamin A: 65IUVitamin C: 2mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!

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