This paté is so good! Paté was always one of Steve's favourite foods, and after not having it for over 20 years, he found this version to be just perfect—so much like the real thing. It’s much healthier than traditional paté, and so tasty!
Takes
Serves 10
Ingredients
For the Paté:
1litre store-bought soya milk
3tbspfreshly squeezed lemon juice
20gfresh gingergrated (for infusion)
2clovesgarlic20g, finely chopped (for infusion)
2tbsptamarifor infusion
A pinch of chilli flakes
200goyster mushrooms
For the Sauce:
2tbspmaple syrup
1clovegarlic or ½ tsp garlic powder
10gfresh ginger or 1 tsp ginger powder
2tbsptomato paste
2tbsptamari
Instructions
Prepare the Ingredients: Finely chop the garlic, peel and grate or finely chop the fresh ginger.
Infuse the Soy Milk: In a saucepan, combine the soya milk, garlic, ginger, and 2 tbsp tamari. Heat on low until just pre-boiling (be careful not to let it boil over). Let it simmer for 5 minutes, then remove from heat. Allow it to cool down to around 80°C-90°C (if you don’t have a thermometer, let the milk sit for about 1 minute off the heat, and it should be at the right temperature). If any skin forms on top, remove it.
Curdle the Milk: Slowly add the freshly squeezed lemon juice bit by bit to the hot soy milk, stirring well to help the milk curdle. Once the milk has curdled, set it aside to cool slightly.
Strain the Curds: Place a large piece of cheesecloth over a mesh strainer set over a large bowl. Carefully pour the curdled milk into the cheesecloth. Gently squeeze the curd in the cheesecloth to remove excess liquid. This should take around 3-4 minutes. Weigh the curd down in the strainer by placing a plate on top and adding something heavy on the plate. Set it aside while you prepare the mushrooms.
Make the Sauce: In a bowl, mix together the maple syrup, garlic, ginger, tomato paste, and tamari.
Cook the Mushrooms: Finely chop the oyster mushrooms. Heat a non-stick pan on high heat, adding 1 tbsp of oil. Add the mushrooms and sauté for 3-4 minutes until they begin to brown and crisp. Turn off the heat and stir in the prepared sauce. Mix well and transfer the mushroom mixture to a large bowl.
Finish the Paté Base: Squeeze the curd in the cheesecloth a few more times to remove any remaining liquid. Carefully form the curd into a ball and remove it from the cheesecloth. Rinse it briefly in cold water to remove any bitter taste. Return the curd to the cheesecloth and give it one final squeeze. Add the curd to the large bowl with the mushrooms and mix everything well, ensuring the mushrooms and sauce are evenly distributed throughout the curd mixture.
Form the Paté: Transfer the mixture into a ramekin, small bowl, or any container you prefer to shape the paté.
Serve: Serve with sourdough toasts, crunchy veggies like carrots and radishes, and pickles for a delightful snack.
Notes
Consistency Tip: For a smoother paté, you can blend the curd and mushrooms together if you prefer a creamier texture.
Serving: This paté is best served chilled, so it can be made ahead of time and stored in the fridge.
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