Japanese Mushroom Pate With Spring Onion
Ingredients
200 g shiitake mushrooms
200 g flat mushrooms
100 g spring onion; finely diced
100 g cream cheese; vegetarian
50 g shallots; chopped
2 cloves garlic; chopped
30 ml olive oil
----------------------------MARINADE----------------------------------
50 ml japanese soy sauce
25 ml japanese rice vinegar
25 ml sake or sherry
10 g ginger; finely grated
10 g dark brown sugar
200 g flat mushrooms
100 g spring onion; finely diced
100 g cream cheese; vegetarian
50 g shallots; chopped
2 cloves garlic; chopped
30 ml olive oil
----------------------------MARINADE----------------------------------
50 ml japanese soy sauce
25 ml japanese rice vinegar
25 ml sake or sherry
10 g ginger; finely grated
10 g dark brown sugar
Methods/steps
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
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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