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Salad Sandwich with Mushroom Pate, Braised Beets and Calverlo Nero

The creamy mushroom pate is best made with a deep flavoured mushroom such as portabello or swiss brown. Add fresh woody herbs to the mix such as thyme, sage or rosemary.

Salad Sandwich with Mushroom Pate, Braised Beets and Calverlo Nero – Recipe
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Beetroot

  • Baby beetroot 700.0 g
  • Bay leaves 3.0 x

Mushroom Pate

To Assemble

Preparation

  1. Beetroot

    • Peel beetroot. Simmer in a pan of boiling water with bay leaves until tender. Drain and cool completely, slice.

  2. Mushroom Pate

    • Heat butter in a large pan over medium heat. Add finely chopped mushrooms and cook for 10 minutes until soft. Add crushed garlic and continue for 3-4 minutes. Remove from heat and cool.
    • Place cooled mushrooms in a food processor. Blend until smooth. Add cream cheese, KNORR Intense Flavours Roast Umami and HELLMANN’s Real Mayonnaise. Blend until fully combined and smooth. Season.

  3. To Assemble

    • Spread rolls with mushroom pate. Top with calverlo nero leaves, sliced beetroot, sliced manchego, KNORR Italian Glaze with Balsamic and snow pea sprouts or micro herbs.