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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Gourmet Mixed Bean and Mushroom Pâté
Posted on April 24, 2013 by The Gourmet Vegan - No Comments
Gourmet Mixed Bean and Mushroom Pâté
This is one of those simple to make dishes that just gives you that wow factor as you tuck in. Minutes to put together but absolutely delicious. Perfect at any time, whether it be a buffet, sitting outside in the sun or as starter for a dinner party.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 teaspoon coconut oil
1 teaspoon vitalite, or other vegan spread
140 g mushrooms, chopped
1 clove of garlic, minced
1 400 g tin of mixed beans, drained
1/2 teaspoon thyme
1/2 teaspoon allspice (optional but does give a good flavour)
1/2 teaspoon black pepper
4 tablespoons vegan cream (I used alpro)
1 teaspoon tamari or soy sauce
1/2 teaspoon sea salt
METHOD
In a pan, heat the coconut oil and vitalite and add the sliced mushrooms, garlic, thyme, allspice, black pepper, tamari and sea salt, and fry until the mixture becomes fairly dry.
Transfer to a food processor and add the beans and cream and blend until smooth.
Transfer to a small bowl and chill for 15-20 minutes before serving.
Serve with toast and a wedge of lemon.
RECIPE NOTES
Do try to use the allspice as this does give something special to the finished pate.
RECIPE TIPS
Do not skip the chilling time. It makes a HUGE difference to the taste and texture.
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Tofu and Broccoli Pate
Posted on February 10, 2013 by The Gourmet Vegan - No Comments
Tofu and Broccoli Pate
This pate is extremely quick and easy to prepare and makes for one of the most amazing pates. High in protein! This is extremely rich and tasty and is excellent served as a starter. It can also be spread on toast as a delicious snack.
| 40 Minutes |
Serves 4 |
152 kcal per serving |
INGREDIENTS
200g firm tofu
5 tablespoons soya milk
2 teaspoons vegan spread, I use vitalite
1 teaspoon nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
1/4 teaspoon dijon mustard
4 tablespoons lemon juice
1 tablespoon toasted almonds
250g broccoli florets, steamed
METHOD
With the exception of the steamed broccoli and almonds, place all of the ingredients in a food processor and blend until smooth and transfer to a bowl.
Mash the steamed broccoli with a potato masher and add to the mixture along with the toasted almonds. Mix well and taste for seasoning, adjusting as needed. Place in ramekins and put in the refrigerator for at least 30 minutes before serving.
Serve with toast or Melba toasts and a side salad.
RECIPE NOTES
Substituting half of the broccoli with asparagus gives this a delicious twist.
RECIPE TIPS
The longer this is chilled the better the flavours.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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