Vegetable Pate Stuffed Mushrooms with Red Wine Reduction, Sweet Potato Mash and Crushed Peas

Vegetable Pate Stuffed Mushrooms with Red Wine Reduction, Sweet Potato Mash and Crushed Peas

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I was worried that I’d been using them too often in my recipes, but they work so well with such a wide range of accompaniments, so I’m gonna keep using them whenever I get the notion! And just like the avocado aioli from the burger recipe last week, the vegetable pate in this recipe is scrummy. Martin wants me to make it so we can eat it on toast and use as a spread, so keep that in mind if you’ve any leftovers. I know there seems like a lot of different steps in the recipe, but they’re all very straight forward and don’t take up too much of your time, so don’t be intimidated. Preheat oven to 180 degrees celcius and line a 9″ square tin with parchment. To make the Pate, pop all the ingredients apart from the gram flour into a large saute pan along with 2 tbsp water and cook for 8 minutes, then transfer to a food processor and pulse until smooth, then stir through the gram flour and pour the mixture into the lined tin and bake in the oven for 35 minutes. For the mushrooms, remove the stalks and spoon out the gills, give them a wash and pop in a large baking tray, then add 1 tsp of red win into the middle each mushroom and sprinkle with black pepper and pop in the top shelf of the oven for 20 minutes (use a spatula every 5 minutes or so so make sure the bottoms don’t stick to the pan). For the Potatoes, add the chopped potatoes to a pan of boiling water and cook for 12 – 15 minutes, until tender, drain and mash with the thyme and black pepper. For the peas, cook the peas from frozen in a pan of boiling water, reduce the heat and simmer for 6 minutes, drain and sprinkle over the oregano and black pepper and use a potato masher to crush the peas.

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