This is so good, pate was always one of Steve’s favourite foods, he hadn’t eaten it in over 20 years and this was just perfect so like the real thing – takes 20 mins to make, is much healthier than the traditional pate and is so tasty!
Finely chop the garlic, peel and grate or finely chop the fresh ginger.
Empty soy milk, garlic, ginger, and 2 tbsp of tamari in a saucepan and bring to a low pre boil (taking care it doesn’t boil over) for 5 minutes and then remove from the heat and let it cool to 80° – 90° C degrees (if you don’t have a thermometer just leave the milk to sit 1 minute off the head and it should be approx 80 -90 C) Remove any skin that forms. Add the lemon juice and collect the juice in a bowl. Remove any seeds.
Curdle the milk by adding lemon juice bit by bit to the hot soy milk in the sauce pan. Stir well and allow the juice to curdle the milk well.
Place a large piece of cheesecloth over a large mesh strainer over a large bowl. Pour the curdled milk slowly into the cheesecloth.
Now squeeze the curd in the cheesecloth gently to drain excess water. Leaving you with just the curd or base for our pate, this should take 3-4 mins. Weigh down in the strainer, put a plate on top and something heavy on the plate. Set aside while you fry off the mushrooms
Mix together the ingredients for the sauce.
Chop the oyster mushrooms finely and heat a wide bottomed non stick pan on high heat, once hot add 1 tbsp of oil and add the mushrooms, fry for 3-4 minutes until they are starting to brown and golden. Turn off the heat and add the sauce and mix well and transfer to a large bowl.
Squeeze the bag of soy curd a few times to remove any remaining liquid. Shape into a ball and carefully remove the ball from the cheesecloth into your hands and rinse it in cold water for a few seconds to remove any bitter exterior. Put it back in the cheesecloth and give it one more squeeze – then remove from the cheesecloth and add to a large bowl with the mushrooms and mix well, really spreading the mushrooms and sauce through the whole mixture.
Add to a ramekin or small bowl or whatever form you want to put your pate in
We like to serve this pate with sourdough toasts, crunchy veg like carrots and radishes and pickles