Ingredients per serve



  • Baby beetroot 700.0 g
  • Bay leaves 3.0 x

Mushroom Pate

To Assemble

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.



  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.