MUSHROOM PATE EN CROUTE
Make and share this Mushroom Pate En Croute recipe from Food.com.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 200C/400°F.
- in a large saucepan heat the oil and fry the onions for 7 minutes. add garlic and mushrooms and cook for a further 5 minutes. Tip everything into a blender and puree.
- Place in a bowl the cashews, almonds, breadcrumbs, mushroom puree, soy, lemon juice, taragon and yeast extract. Mix very well.
- Roll out the pastry to make a 15 inch/38cm square. Transfer to a baking sheet and place the pate in the middle.
- Fold the remaining pastry around the outside and trim the ends.
- You can use scraps of pastry to make decorations or put slits in the unwrapped pastry to create a "plait" effect.
- Brush the whole parcel with the egg and bake for 40 minutes.
Nutrition Facts : Calories 734.9, Fat 55.2, SaturatedFat 10.4, Cholesterol 26.4, Sodium 597.8, Carbohydrate 48.8, Fiber 6, Sugar 5.5, Protein 17.6
MELTY MUSHROOM WELLINGTONS
This smart all-in-one vegetarian main is perfect for entertaining on winter nights
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
- Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
- Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
- Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
Nutrition Facts : Calories 790 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.8 milligram of sodium
MUSHROOMS EN CROUTE
Make and share this Mushrooms En Croute recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 50m
Yield 48 croutes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Brush both sides of the bread with the melted butter.
- Cut each slice in half vertically, then each half into 3 horizontally.
- Bake on a baking sheet for 5-10 minutes, till golden and crisp.
- Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft.
- Add the mushrooms and cook over medium heat for 5 minutes.
- Season with salt and pepper.
- Pour sherry into pan.
- Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens.
- Remove from heat and stir in the herbs.
- Allow to cool.
- Spread the mushroom mixture onto each croute (bread) and sprinkle with the parmesan.
- Place on a baking tray and bake for 5 minutes, or until heated through.
- Serve sprinkled with fresh herbs if desired.
Nutrition Facts : Calories 33.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 4.8, Sodium 43.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 0.8
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- In the middle of the dough, cut a quarter-size hole using an apple corer or a knife. Using the handle of a wooden spoon as a guide, make a small tube of aluminum foil.
- Place in the hot oven and bake for 35 to 40 minutes. The pâté is ready when an instant-read thermometer inserted through the chimney hole registers 158°F (70°C).
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