Vegan starter for those who don't like chopped liver and even for those who do.
BT's Mushroom, Tofu and Hazelnut Pâté
Ingredients:
2 cups (150 grams) beech mushrooms - you can use cremini, shiitake or portobello
1 medium yellow onion
2 tablespoons (30 ml) vegetable oil
2 cloves garlic
1/2 cup (75 grams) hazelnuts
2/3 cup (75 grams) pressed tofu
1/8 teaspoon freshly grated mace
1/8 teaspoon cayenne
1 teaspoon jerez sherry vinegar
1/2 teaspoon kosher salt
ground black pepper
Directions:
Place cast iron pan over medium heat
Add nuts and toast for 2 minutes - shake pan a few times - remove and reserve
Rough chop mushrooms and onions
Add oil to pan and add mushrooms
Sauté for 2 minutes
Add onions and sauté 2 minutes more
Add tofu and sauté 2 minutes more
Add garlic and salt
Sauté 1 minute
Grate mace and cayenne to pan
Add vinegar and several grinds of black pepper
Remove contents from pan and add to food processor
Add reserved hazelnuts
Process for 1 minute
If pâté is still in separate pieces add a little more oil
Enjoy! !בתיאבון
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