Mushroom Pate
Mushroom Paté and Roasted Tomato Snack Stack
A recipe for a mouthwatering Mushroom Paté with Roasted Tomatoes, as a topping for your favourite Bakers snack biscuits.
Mushroom Pate
Mushroom Paté and Roasted Tomato Snack Stack
A recipe for a mouthwatering Mushroom Paté with Roasted Tomatoes, as a topping for your favourite Bakers snack biscuits.
Servings Prep Time
4servings 10min
Cook Time
25min
Servings Prep Time
4servings 10min
Cook Time
25min
Instructions
  1. First, cover the dried porcini mushrooms with hot water and leave to steep for 5 – 7 minutes.
  2. Next, in a saucepan, heat the olive oil and saute the onion, garlic, chili, thyme and portobello mushrooms.
  3. Cook until the mushrooms are dry, for about 10 minutes. Leave to cool.
  4. In the meantime, place the cherry tomatoes in an oven safe pan, drizzle with olive oil and balsamic vinegar, and roast in the oven until soft and blistered, for about 15 minutes. Leave to cool.
  5. Once the mushroom mixture is cooled, transfer it to your blender.
  6. Add the porcini mushrooms, but drain them first. Keep the liquid to add to your blender if your mixture is too dry.
  7. Blend the mixture until fine and combined.
  8. Transfer your paté to a mixing bowl, add the cream cheese, lemon juice and seasoning. Mix well. Keep stored in the fridge until use.
  9. To assemble your Bakers snack stack, take your Baker biscuits and top them with paté, then the roasted tomatoes, then top with your micro herbs or sprouts.
  10. Play around with your stack and see how high you can go! Enjoy!