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Writer's picturebrkt-ברקט

Mushroom, Tofu and Hazelnut Pâté

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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