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 chickenI 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 advanceI 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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Ingredients
- 500 g portobello mushrooms
- 2 garlic cloves skin removed
- 100 g butter
- 1 tsp thyme leaves
- 50 g dried mushrooms (porcini or cep)
Equipment
- Food processor
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
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