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INGREDIENTS FOR PÂTÉ
- 250 g of oyster mushrooms or champignons
- 1 medium onion
- 1.5 teaspoons of caraway seeds
- 1 allspice berry
- 1 juniper berry
- 4 peppercorns
- Oil
- Salt
- 40 ml of plant-based milk
- ½ tablespoon of soy sauce
- ½ smoked tofu
INGREDIENTS FOR GARLIC BUTTER
- 50 g of butter
- 2 pinches of salt
- 1 sprig of rosemary
- 1 clove of coarsely chopped garlic
INSTRUCTIONS
- 1Clean 250 g of mushrooms and cut them into larger pieces, peel the onion and chop it coarsely. Heat a pan with oil, add the mushrooms and onion, and lightly salt. Sprinkle with caraway seeds, add allspice, juniper, and pepper. Sauté the ingredients together until the onion and mushrooms caramelize.
- 2Then let the mushroom-onion mixture cool and only then place it in a blender, add smoked tofu, plant-based milk, soy sauce, and salt to taste - blend until smooth and chill.
- 3Place the butter in a saucepan along with chopped garlic, a sprig of rosemary, and salt. Sauté the rosemary and garlic over low heat for about 2 - 3 minutes.
- 4Pour the butter over the surface of the pâté.
Green Leaves
Erika and Honza from Green Leaves provide professional vegan catering. They create food for every occasion and for even the most demanding palates.