Buy all ingredients right below the recipe
INGREDIENTS FOR THE PÂTÉ
- 250 g oyster or button mushrooms
- 1 medium onion
- 1.5 teaspoons caraway seeds
- 1 allspice berry
- 1 juniper berry
- 4 peppercorns
- Oil
- Salt
- 40 ml plant-based milk
- ½ tablespoon soy sauce
- ½ smoked tofu
INGREDIENTS FOR GARLIC BUTTER
- 50 g butter
- 2 pinches of salt
- 1 sprig of rosemary
- 1 clove of roughly chopped garlic
INSTRUCTIONS
- 1Clean 250 g of mushrooms and cut them into larger pieces, peel the onion and chop it roughly. 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 down, and only then transfer it to a blender. Add smoked tofu, plant-based milk, soy sauce, and salt to taste – blend until smooth and refrigerate.
- 3Place the butter in a small saucepan along with the chopped garlic, a sprig of rosemary, and salt. Sauté the rosemary and garlic over low heat for about 2 - 3 minutes.
- 4Then, pour 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.