Andrew Dargue’s Burger Rossini
- To make the mushroom pate, add a little oil to a saucepan, heat and then add the chopped mushrooms. Cook until all the moisture has evaporated and the mix is dry. Add the plant-based cream, balsamic vinegar and a dash of truffle oil. Cook again until the liquid evaporates, and the mixture is pate-like. Season with salt and keep to one side, it doesn’t have to be incredibly warm.
- For the croutons, cut two circles from the bread, brush with olive oil then place in the oven at 150c for approximately 10 minutes or until they are crispy and golden. Keep to one side.
- Make the mushroom cream by adding a little oil to a saucepan and heat. Add the button mushrooms and cook until they start to brown. Add the plant-based cream and milk and bring to a boil.
- While you wait, put the cornflour in a bowl and add a little water, just enough to for a cream consistency. When the mushroom mix comes to a boil, add the cornflour and stir until thickened. Season with a little salt and Marmite.
- To serve, pan fry the Meatless Farm Meat Free Burgers until coloured and piping hot. Place the burger onto a crouton and top with the mushroom pate. Serve with the smashed potatoes and the wilted greens then drizzle a little mushroom cream onto the plate.
- 5 large flat mushrooms, very finely chopped
- 60g plant-based cream
- 1tablespoon balsamic vinegar
- 1tablespoon truffle oil (if you can’t get hold of it don’t worry)
- salt to season
- Oil for frying
- 2 slices white bread
- Olive oil
- 2 Meatless Farm Meat Free Burgers, chilled
- 100g button mushrooms, cleaned
- 90g plant-based cream
- 50g plant-based milk
- 5g cornflour
- 1/4 teaspoon marmite
- Salt and pepper for seasoning
- 100g new potatoes, boiled then drained and smashed with the back of a spoon. Add olive oil and sea salt
- 100g spring greens or green cabbage. Cleaned, shredded and quickly cooked in a little oil with salt and pepper until wilted