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Vegetarian Mushroom and Bean Flour Pâté
Rate this recipeThe rich, fragrant aroma of mushrooms makes for a wonderfully novel and enjoyable taste.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Oyster mushrooms
500 g
Black bean flour
50 g
Firm white tofu
3 piece
Peanut butter
100 g
Implementation Steps
01
Trim the bases off the mushrooms, soak them in lightly salted water for a few minutes, then rinse and drain. Chop finely or blitz in a food processor.
02
Rinse the tofu, mash or blend it until smooth and put it in a bowl. Combine the mushrooms and tofu in a large bowl, add 1 tablespoon sugar and 1/4 tablespoon salt and leave for 10 minutes to absorb the seasoning.
03
Fry the leek in oil until fragrant. Add the mixture above and stir-fry until some of the moisture has evaporated, then add the peanut butter, black bean flour, red bean flour and butter. Stir constantly so everything cooks evenly. Season to taste.
04
Prepare a mould and grease the inside with butter to prevent sticking. Add the cooked mixture and press it down firmly. Steam in a bain-marie for 15–20 minutes, let it cool, then refrigerate for about 20 minutes and it's ready to enjoy.
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