single-exhibition.php

NOURISH

Cannellini Bean Paté with Crostini

Shared by: WadeCo

My wife is vegetarian, so I am always trying to create something new that we will both enjoy.

This recipe has only seven ingredients and takes about 20 minutes to make. It tastes good right away, but tastes great after a night in the fridge.

Ingredients

Pinch of Chili Flakes
1/2 medium Onion
6 Crimini mushrooms – sliced
1/4 cup white wine, or white Vermouth
1 Can Cannellini Beans, drained
1 tablespoon fresh thyme
5-6 Basil Leaves – chopped
Salt & Pepper to taste

Instructions

Heat 1 Tablespoon Olive oil in a medium pot.
Add chili flakes
When oil is hot, add onion and mushrooms and sauté for 3-4 minutes.
Add wine / vermouth and reduce for 1-2 minutes.
Add Cannellini beans, salt, pepper and thyme and stir til well incorporated and warmed through.

Put bean & mushroom mixture into a food processor and add chopped basil.

Pulse until smooth, and there are no mushroom chunks. But don’t puree!

Serve on crostini topped with pickled onion and a drizzle of olive oil.

Enjoy! : )

Hours

Sunday 12:00 PM – 5:00 PM
Monday 10:00 AM – 6:00 PM
Tuesday 10:00 AM – 6:00 PM
Wednesday 10:00 AM – 6:00 PM
Thursday 10:00 AM – 6:00 PM
Friday 10:00 AM – 6:00 PM
Saturday 12:00 PM – 5:00 PM

Closed on statutory holidays.

Current Exhibitions

Admission

By donation

Location

Richmond Cultural Centre
7700 Minoru Gate
Richmond, BC  V6Y 1R8
Canada Line Station: Richmond-Brighouse

604-247-8363
gallery@richmond.ca

Google Map

Sign Up for Our Newsletter

Find us on Social Media

Richmond Art Gallery on Facebook Richmond Art Gallery on Twitter Richmond Art Gallery on YouTube Richmond Art Gallery on Instagram