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 Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!



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