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Vegetarian Mushroom Pâté with Smoked Tofu
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Gurkerl Küche
Diese vegetarische Pilzpastete mit Räuchertofu ist die perfekte Alternative zu klassischer Leberpastete. Die Kombination aus aromatischen Austernpilzen, herzhaftem Räuchertofu und einer feinen Knoblauch-Rosmarin-Butter sorgt für ein unvergleichliches Geschmackserlebnis. Ideal als Jause auf frischem Sauerteigbrot oder als raffinierter Dip für Gäste. Ein echtes Highlight für alle Pilzliebhaber!
Ingredients
Preparation method
Preparation of the pâté
Clean the mushrooms and cut them into large pieces. Peel and coarsely dice the onion. Heat a pan with a little vegetable oil and sauté the mushrooms together with the onions. Season with a pinch of salt. Add the caraway seeds, allspice, juniper berry, and peppercorns. Roast everything together until the onions and mushrooms are beautifully caramelized.
Allow the mushroom-onion mixture to cool completely. Then place in a blender, add the smoked tofu, oat drink, and soy sauce. Season with a little salt to taste and blend everything into a smooth mixture. Transfer the pâté into a jar or bowl and refrigerate.
Garlic-rosemary butter finish
Melt the butter in a small saucepan along with the chopped garlic, the rosemary sprig, and the remaining two pinches of salt. Let the rosemary and garlic infuse gently over low heat for about 2-3 minutes until the butter is aromatized.
70 min
Quick
