This pâté is my favourite. Adding just a touch of porcini mushroom gives it a deeper flavour. It is perfect for a picnic or to simply enjoy with your favourite bread and a glass of wine.
Ingrediants - Serves 4
250g (9oz) mushrooms, sliced
1 tablespoon dried porcini mushroom
2 tablespoons olive oil
1 clove garlic, finely chopped
½ teaspoon sea salt
1 cup cooked soybeans
½ teaspoon tamari
½ teaspoon lemon juice
1. Soak the porcini with 1 tablespoon water. Keep the water.
2. Chop the porcini and set it aside.
3. Heat the frying pan over a low heat and add 1 tablespoon of oil and garlic.
4. Sauté the garlic slowly to infuse the flavour and aroma then add mushroom, porcini and ¼ teaspoon sea salt, and sauté over a medium heat until mushroom turns soft.
5. Add the porcini water and cook further until water is almost gone.
6. Place the mushroom, soybeans, ¼ teaspoon of salt, tamari, lemon juice and 1 tablespoon oil in a blender and blend until smooth.
7. Serve with your favourite bread.