serves
8
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
8
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Memory Bites with Matt Moran
series • cooking
PG
series • cooking
PG
Ingredients
Mushroom pâté
- 1 onion, diced
- 2 garlic cloves, diced
- 100 g butter
- 30 ml olive oil
- 2 sprigs thyme, leaves picked
- Salt and pepper, to taste
- 500 g large mushrooms, medium diced
Beetroot horseradish relish
- 2 small cooked and peel beetroots, coarsely grated
- 1 tbsp apple cider vinegar
- 1 tbsp horseradish
- Salt and pepper, to taste
To serve
- Pumpernickel bread or dark rye bread (8 slices)
- 1 cucumber, thinly sliced
- 4 radishes, thinly sliced
- ½ bunch dill, picked
Instructions
- For the mushroom pâté, add all ingredients into a frying pan over medium heat and cook until most of the moisture has evaporated. Place mixture into a blender and blend till smooth. Add some water if needed to help loosen.
- For the beetroot horseradish relish, mix all ingredients together.
- To serve, spread mushroom pâté onto pumpernickel bread. Top with beetroot relish, then toppings (cucumber, radish dish, as desired) and season to serve. Enjoy room temperature or cold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Memory Bites with Matt Moran
