Soy and Mushroom Pâté

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Soy and Mushroom Pâté

This pâté is my favourite. Adding just a touch of porcini mushroom gives it a deeper flavour. It is perfect for a picnic or to simply enjoy with your favourite bread and a glass of wine.



  • 250g (9oz) mushrooms, sliced
  • 1 tablespoon dried porcini mushroom
  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • ½ teaspoon sea salt
  • 1 cup cooked soybeans
  • ½ teaspoon tamari
  • ½ teaspoon lemon juice


  1. Soak the porcini with 1 tablespoon water. Keep the water.
  2. Chop the porcini and set it aside.
  3. Heat the frying pan over a low heat and add 1 tablespoon of oil and garlic.
  4. Sauté the garlic slowly to infuse the flavour and aroma then add mushroom, porcini and ¼ teaspoon sea salt, and sauté over a medium heat until mushroom turns soft.
  5. Add the porcini water and cook further until water is almost gone.
  6. Place the mushroom, soybeans, ¼ teaspoon of salt, tamari, lemon juice and 1 tablespoon oil in a blender and blend until smooth.
  7. Serve with your favourite bread.

This recipe is from my first cookbook ” Cooking With Soy
Both hardcover and ebook (ibooks, kobo, Barns & Noble, Amazon and more!)  are available.
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss
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