12 September, 2015
Mushroom Paste
Mushroom Paste
This is for mushroom lovers only, if you don’t LOVE mushrooms then this one isn’t for you.
Ingredients:
- 50g butter for stovetop, 25g butter for thermocooking
- 1 small onion
- 1 stalk celery
- 3 cloves garlic
- 300g button or field mushrooms
- 1 cup slithered almond
- 2 tablespoons cream cheese
- 1/3 cup chopped fresh parsley
- Salt and pepper, to taste
Method:
- Melt the butter in a saucepan over a medium heat and add in the finely diced onion, celery and garlic and sauté for 2-3 minutes until softened
- Add in the quartered mushrooms into the saucepan, stir well and then cover with the lid and cook for 5 minutes
- Cool for 10 minutes
- Process the almonds in a food processor until they are like almond meal
- Add the mushroom mi and blend until smooth
- Add the cream cheese and parsley and again process until smooth
- Make sure you taste and add salt & pepper required to suit your tastes
- Place in an air tight container and place in the fridge overnight before using to allow the flavours to develop.
- Enjoy on toast, crackers or even as a spread on a wrap with salad. Picture shows spread on a corn thin.
Thermo-cooking Method:
- Add butter, peeled and quartered onion, roughly chopped celery stalk and peeled garlic cloves into the jug [Pulse x 2, Sp 3, 100d, 3 minutes]
- Add quartered mushrooms [Sp 3, 90d, 6 minutes]
- Add slithered almonds [Sp 10, 6 secs, scrape down side with spatula and repeat Sp10, 6 secs]
- Add the cream cheese and parsley [Sp 6, 10 secs, scrape down the side with spatula and repeat Sp 6, 10 secs]
- Place in an air tight container and place in the fridge overnight before using to allow the flavours to develop.
- Enjoy on toast, crackers or even as a spread on a wrap with salad. Picture shows spread on a corn thin.
Recipe Notes:
- Store covered in an airtight container for the maximum of 7 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.