Salad Sandwich with Mushroom Pate, Braised Beets and Calverlo Nero Recipe
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  1. Inspiring food service recipes for New Zealand

Salad Sandwich with Mushroom Pate, Braised Beets and Cavolo Nero

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

The creamy mushroom pate is best made with a deep-flavoured mushroom, such as portobello or Swiss brown. You can also add fresh herbs with woody, earthy notes to the pate, like sage or rosemary.

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Ingredients per serve

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What you need

The creamy mushroom pate is best made with a deep-flavoured mushroom, such as portobello or Swiss brown. You can also add fresh herbs with woody, earthy notes to the pate, like sage or rosemary.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Beetroot

    •  Place beetroot and bay leaves in a pot of boiling water. Simmer until tender.
    • Drain and allow to cool completely, then slice.

  3. Mushroom Pate

    • Heat butter in a large pan over medium heat. Add mushrooms and cook for 10 minutes until soft.
    • Add garlic and continue cooking for 3–4 minutes. Remove from heat and allow to cool.
    • Place mushrooms in a food processor and blend until smooth.
    • Add cream cheese and HELLMANN'S Real Mayonnaise. Blend until well combined. Season.

  4. To Assemble & Serve

    • Spread mushroom pates inside the ciabatta rolls. Top with cavolo nero, beetroot, manchego, and a drizzle of KNORR Italian Glaze with Balsamic.
    • Garnish with snow pea sprouts or micro herbs. Serve
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