Mushroom walnut & rosemary pate and paleo olive oil flatbread

Mushroom walnut & rosemary pate and paleo olive oil flatbread

I’m a big fan of grazing. Enjoying some delicious snacks with a great glass of wine is a favourite weekend pastime. In summer especially, I love how a collection of wonderful shared dishes can easily become dinner. 

This vegetarian mushroom pate is a gorgeous, rich spread. It’ll be enjoyed by all, I promise. As well as using it as a snack with fresh bread or crackers, it’s also awesome in sandwiches, spread on toast and topped with avocado or used as a condiment alongside roast vegetables.

The grain-free pan breads are a yummy, very easy bread that comes together quickly. They taste a little like foccacia and are best enjoyed fresh from the pan. If you do have leftovers though, pop them in a dry skillet to warm up. The toaster works well too.

This lovely recipe is another in a series I’m writing for Borges Olive Oil. I adore using olive oil in the kitchen (in a million different ways!) so this is a super fun project to be working on. 

Please let me know if you give this recipe a go. Come find me on IG or FB and show me a pic! 

Kelly xo

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Mushroom, walnut & rosemary pate w/ paleo olive oil pan bread

Serves 4+ as a snack

 

Mushroom pate

1/2 onion - finely diced

2 garlic cloves  - finely diced

400g portobello mushrooms - roughly chopped

1 tablespoon fresh rosemary leaves - roughly chopped

3/4 cup roughly chopped walnuts

1 tablespoon balsamic vinegar

sea salt and cracked black pepper

1/4 cup Borges Olive Oil for sautéing

 

Olive Oil Pan bread

Make 6-8 pieces

1 cup tapioca flour

1 cup almond meal

1/2 cup almond milk

1 free range egg - lightly beaten

1/2 teaspoon gluten free baking powder

1/4 cup Borges Classic Olive Oil

1/4 teaspoon dried oregano

1/2 teaspoon sea salt

Cracked black pepper

Olive oil for cooking bread.

 

Pate Method

Heat the olive oil in a sauté pan over a medium heat. Add the onion and garlic. Cook gently until the onion is tender and translucent. Add the mushrooms and rosemary, along with a generous sprinkle of salt. Saute for 5-10 minutes until the mushrooms are tender and glossy. Wait until they have released some liquid and then add the walnuts and balsamic. Cook for another few minutes. Season generously.

Use a blender or stick blender to puree until silky smooth. Add additional olive oil as needed to loosen the mixture if it is too dry.

Spoon into a jar or other glass airtight container. Store in the fridge for up to 3 days. Best served at room temperature. 

Pan bread method

Combine all ingredients in a large bowl and mix well.

Heat a large dollop of oil in a sauté pan over a medium heat. Cook the batter a quarter of a cup at a time. Spread the mixture a little each time you pour it in to the pan. Cook until browned on both sides.

Best served fresh from the pan.

Will last two days in the fridge in an airtight container, and can be gently reheated in the oven if desired.

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