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Vegetarian Mushroom and Bean Flour Pâté
Rate this recipeThe fragrant, rich aroma of mushrooms makes this something wonderfully different and enjoyable.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
45 minutes
Servings
4
Level
Medium
Ingredients
Oyster mushrooms
500 g
Firm white tofu
3 piece
Red bean flour
50 g
Black bean flour
50 g
Peanut butter
100 g
Leek
30 g
Margarine
2 tablespoon
Implementation Steps
01
Trim the mushroom bases and soak in lightly salted water for a few minutes, then rinse and drain. Then mince or blend the mushrooms until fine.
02
Wash the tofu, mash or blend until smooth and put it in a bowl. Put the mushrooms and tofu in a large bowl with 1 spoonful of sugar and 1/4 spoonful of salt and leave for 10 minutes to absorb the seasoning.
03
Fry leeks in cooking oil until fragrant. Then add the mixture and stir-fry until some of the moisture has cooked off, then add the peanut butter, black bean flour, red bean flour and butter. Stir constantly so the mixture cooks evenly. Season to taste.
04
Prepare a mold and brush butter all around the inside to prevent sticking. Add the stir-fried mixture and press it down firmly. Steam for 15- 20 minutes, then leave to cool and refrigerate for about 20 minutes before enjoying.
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Vegetarian Mushroom and Bean Flour Pâté