GLUTEN-FREE MUSHROOM PATE CROSTINI
This recipe for Mushroom Pate Crostini is light and savoury, smooth and crunchy, and with its umami base, it’s especially good for the vegetarians at your party.
The Mushroom Pate makes a happy summer lunch addition, it’s great to take on a picnic too.
Give it a try.
Jan
MUSHROOM PATE CROSTINI
Makes about 1½ cups
30 gm dried porcini or shitake mushrooms, chopped or broken up and steeped in hot water for 20 minutes
2 tablespoons extra-virgin olive oil
1 large leek, well washed, white and pale green parts finely sliced
250 gm fresh mushrooms (any variety) roughly chopped
2 garlic cloves, minced
1 teaspoon five-spice powder
¼ teaspoon dried chilli flakes
Sea salt and black pepper
50 gm cashew nuts, raw or roasted
Heat a large frypan and add the oil. When hot, add the leek and cook, stirring occasionally until soft (6-8 minutes).
Strain the dried mushrooms and set the soaking water aside. Add the dried and fresh mushrooms, and the garlic, to the leek and fry for a further 5 minutes until softened. Add five-spice powder and chilli flakes and set aside to cool.
Add the cashew nuts to a food processor along with the mushroom, leek and spice mixture. Pulse repeatedly, scraping down the sides of the bowl and adding a little of the mushroom soaking water as necessary until a pleasing texture is achieved. Check seasoning and adjust to taste.
Mushroom Pate will keep in an airtight container, refrigerated, for 3-4 days or frozen for up to a month.
SWEET/SOUR SAUCE
1 tablespoon raw sugar
1 teaspoon apple cider vinegar
1 tablespoon gluten-free soy sauce or tamari
2 tablespoons good quality tomato ketchup
1 garlic clove, minced
Mix all ingredients in a small bowl and set aside.
TO COMPILE CROSTINI
2 small gluten-free baguettes or 6 slices gluten-free bread
2 spring onions, finely sliced
1/4 cup toasted sesame seeds, black and white
Cut baguettes on an angle into slices 1cm thick, brush lightly with extra-virgin olive oil and toast or grill. (If using whole slices of bread, toast then spread with a little oil and cut each slice into 4 triangles.)
Spread Mushroom Pate thickly onto each crostino or piece of bread.
Drizzle a little Sweet/Sour Sauce over the top of each toast.
Sprinkle with chopped spring onions and toasted sesame seeds.