Pâté Stuffed Mushrooms with a Red Wine Reduction
Posted on May 13, 2013 by The Gourmet Vegan - No Comments
Pâté Stuffed Mushrooms with a Red Wine Reduction
Anything quick, easy and served on toast is always a winner for me. Having a few portobello mushrooms to hand and a bottle of unfinished red wine from the night before, this seemed to be the perfect recipe to put together. It is a recipe I have never attempted before and so I was not sure if this would work or not, but the result was amazing. The original recipe requires the bread to be fried but I thought this would be better for the waistline. If you want to serve this without the red wine reduction then serve it with a favourite sauce of your choice or as it is. However you choose to serve these little gems you will be extremely happy with the result.
 40 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
For the mushrooms
4 portobello mushrooms
2 tablespoons vegetable oil
Salt and pepper to season
4 tablespoons mushroom pate
NOTE : I used granoVita which is best for this recipe if you can get hold of it because it is one of the only pates that holds it texture when baked.
4 slices toasted wholemeal bread
Freshly chopped parsley to garnish
For the red wine reduction
60 g ( 2 oz ) vegan margarine
1/2 medium onion
250 ml vegan red wine
1/2 teaspoon sea salt
2 teaspoons agave nectar
METHOD
Make the sauce first as this can be put to one side and used when needed.
Melt the margarine in a saucepan over a medium heat and fry the onion on its side until very brown.
Add the red wine, salt and agave and reduce by half.
Taste and adjust for seasoning and put to one side. The sauce will taste quite strong but only a small amount if used.
Now prepare the mushrooms but placing on a baking tray and drizzling with the oil. Season with salt and pepper and bake in the oven at 200 degrees Celsius ( 400 F ) Gas Mark 6 for about 20 minutes.
Remove from the oven and place a spoonful of pate on top of each mushroom and place back in the oven for a further 10 minutes.
Remove from the oven, serve on top of a slice of toasted bread and cover with a spoonful or two of the red wine reduction and a sprinkling of fresh parsley.
RECIPE NOTES
RECIPE TIPS
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