Wild Mushroom Terrine
Vegan wild mushroom pate recipe by blogger Linda Louis: follow the recipe, spread on bread the results, and amaze your guests
31 March, 2012
ingredients
Orange Mushrooms
300 g, trimmed, to obtain 170 g of cooked mushrooms
Smoked Tofu
50 g
Onion
1
Sunflower Oil
15 ml
Lentils
75 g, cooked
Paprika
2,5 g
Walnut Oil
15 ml
Soy Sauce
30 ml
Pepper
5 g, freshly ground
Preparation
- Dice the smoked tofu and mushrooms into small cubes, set aside separately.
- Peel and mince the onion; in a pan with the sunflower oil, sauté until tender.
- Add the mushrooms and let cook for 10 minutes, stirring from time to time.
- Add the tofu, the lentils, 50 ml water, paprika, walnut oil, soy sauce and black pepper.
- Pour into a jar and chill for at least 4 hours before spreading on bread.
Note: choose high-quality black pepper, like Sarawak oar Voatsiperifery.
This recipe delighted you? Take a gourmet walk in the wild with the blogger Linda Louis
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