Japanese mushroom pate with spring onion

4 servings

Ingredients

Quantity Ingredient
200 grams Shiitake mushrooms
200 grams Flat mushrooms
100 grams Spring onion; finely diced
100 grams Cream cheese; vegetarian
50 grams Shallots; chopped
2 Cloves garlic; chopped
30 millilitres Olive oil
50 millilitres Japanese soy sauce
25 millilitres Japanese rice vinegar
25 millilitres Sake or sherry
10 grams Ginger; finely grated
10 grams Dark brown sugar

Directions

MARINADE

Place the mushrooms on a baking tray and brush with 20ml of olive oil.

Season and bake for 15 minutes until soft.

Place the Japanese marinade ingredients in a bowl and put in the mushrooms, allow to marinate for 4 hours.

Heat in a saucepan the remaining olive oil and cook the garlic and shallots until tender. Remove from the marinade the flat mushrooms and half of the shiitake mushrooms and retain half of the shiitake mushrooms.

Drain well and place in a food processor and add the shallots and garlic, cream cheese and puree.

Season with salt and pepper and mix in the chopped coriander and the chopped spring onion.

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