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.
Casual Dining
Vegetables
Sandwiches & Wraps
Main Meals
Breakfast & Brunch
Other European
American
Ingredients per serve
Salad Sandwich with Mushroom Pate, Braised Beets and Calverlo Nero
−
+
€1752178.0
Beetroot
Baby beetroot
/g
700.0 g
0%
Bay leaves
/x
3.0 x
0%
Mushroom Pate
Butter
/g
60.0 g
0%
Mushrooms
/g
600.0 g
0%
Garlic cloves
/x
3.0 x
0%
Cream cheese
/g
350.0 g
0%
KNORR Intense Flavours Roast Umami 400 ml
/ml
20.0 ml
0%
HELLMANN'S Real Mayonnaise 2.4 kg
/g
150.0 g
0%
To Assemble
Ciabatta rolls
/x
10.0 x
0%
Calverlo nero
/g
250.0 g
0%
Manchego cheese
/g
250.0 g
0%
Snow pea sprouts or micro herbs
/g
100.0 g
0%
KNORR Italian Glaze with Balsamic 500 g
/ml
150.0 ml
0%
/
Beetroot
-
Baby beetroot 700.0 g
-
Bay leaves 3.0 x
Mushroom Pate
-
Butter 60.0 g
-
Mushrooms 600.0 g
-
Garlic cloves 3.0 x
-
Cream cheese 350.0 g
To Assemble
-
Ciabatta rolls 10.0 x
-
Calverlo nero 250.0 g
-
Manchego cheese 250.0 g
-
Snow pea sprouts or micro herbs 100.0 g
Preparation
-
Beetroot
- Peel beetroot. Simmer in a pan of boiling water with bay leaves until tender. Drain and cool completely, slice.
-
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.
-
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.
