Mush­room and Bean Pâté Served on Crunchy Br­uschetta

Raise Vegan - - Recipes -

In­gre­di­ents

Serves 4 as an ap­pe­tizer

Pâté

2 tbsp olive oil

1 medium onion, diced

1 lb mush­rooms, roughly chopped 6 sprigs of rose­mary, fresh

2 sprigs of thyme, fresh

Pinch of sea salt

2 cups canned white beans, drained ½ cup wa­ter

Br­uschetta

1 French baguette

½ cup bal­samic glaze

½ cup of olive oil

One clove of gar­lic crushed

Pro Tip: You can make your own bal­samic glaze at home! Sim­ply bring 2 cups of bal­samic vine­gar to a boil and re­duce the heat to a sim­mer. Gen­tly heat un­til it is re­duced to ½ cup.

Di­rec­tions for the Pâté

1. Heat the oil in a large saucepan over medium heat, add the diced onion and cook un­til translu­cent, about 2 min­utes.

2. Add in the mush­rooms, rose­mary, thyme and salt. Cook for an­other 3- 4 min­utes un­til the mush­rooms are browned.

3. Stir in the beans and wa­ter, mix well and cook for an­other 2 min­utes.

4. Trans­fer ev­ery­thing to a food pro­ces­sor and blend on medium un­til it is a coarse mix­ture. Leave to cool

Di­rec­tions for the Br­uschetta

1. Pre­heat oven to 350 º F

2. Slice the baguette into 1” slices. In a small bowl, com­bine the olive oil, bal­samic glaze and gar­lic. Brush the bal­samic mix­ture onto the bread, en­sur­ing all the bread is coated.

3. Bake for 3- 4 min­utes or un­til bread is browned. Top with pâté and en­joy.

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