Vegan balsamic shiitake mushroom bruschetta with chestnut pâté

Vegan balsamic shiitake mushroom bruschetta with chestnut pâté

Earthy chestnuts and mushrooms combine with zingy balsamic on these crispy toasts

, 27 October 2020

(1 vote)

Vegan balsamic shiitake mushroom bruschetta with chestnut pâté
  • 30 Mins

  • Serves: 4

  • Price: £2.45 per serving

Nutritional Info
Each 280g serving contains
  • Energy

    1769KJ

    423KCAL

    21%
  • Fat

    16.0g

    med

    23%
  • Saturates

    2.0g

    low

    10%
  • Sugars

    10.9g

    low

    12%
  • Salt

    0.67g

    low

    11%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 632kJ/151kcal.
Ingredients
  • 20g pistachios
  • 2tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • 180g pack Merchant Gourmet Whole Chestnuts
  • 4tbsp Alpro Single Soya cream alternative
  • 2tbsp chopped flat-leaf parsley
  • 3 x 115g packs Extra Special British Shiitake Mushrooms, large mushrooms sliced, small ones halved
  • 2 sprigs thyme
  • 1tbsp balsamic glaze
  • 1 x BFree Bake at Home White Demi Baguette (from 2-pack), cut into 1cm slices
  • 2tbsp pomegranate seeds
Method
  • Toast the pistachios in a dry frying pan for 2 mins until golden. Leave to cool, then chop.

  • For the pâté, heat 1tbsp of the oil in the frying pan and cook the onion and garlic over a medium heat for 6-7 mins until softened. Add the chestnuts and cook for 1-2 mins until heated through.

  • Tip into a blender with the cream alternative and blitz until smooth. Season with black pepper and 1tbsp of the parsley.

  • Add the rest of the oil to the same frying pan and cook the mushrooms with the thyme for 4-6 mins. Remove the thyme, drizzle over the balsamic glaze and cook for1min.

  • Toast the baguette slices under a grill or in a toaster until crisp and golden. Spread with the pâté and top with the mushrooms. Sprinkle with the pistachios, the remaining parsley and pomegranateseeds,to serve.