Vegan Pâté with Balsamic Jelly

lazycatkitchen.com

Paolina

subheading: MUSHROOM PATE:

10 g / 0.35 oz dried porcini mushrooms (rehydrated ahead of time!!)

30 ml / 2 tbsp olive oil*, divided

1 large shallot, thickly sliced

2 garlic cloves, thickly sliced

150 g / 5.3 oz mushrooms (I used chestnut / cremini), sliced

1½ tsp chopped rosemary leaves (or thyme leaves)

7 ml / 1½ tsp soy sauce (or tamari if GF)

45 ml / 3 tbsp marsala wine*

50 g / ⅓ cup cashews, soaked in boiling water* or 50 g / scant ½ cup cooked chestnuts

12 g / 2 tsp red miso paste

scant ¼ tsp pepper and ¼ tsp flaky salt, adjust both to taste

55 g / ¼ cup vegan butter (I like Violife and Naturli) or 0.75 g / heaped ¼ tsp agar agar powder

subheading: BALSAMIC JELLY:

0.6 g / ¼ tsp agar agar powder

45 ml / 3 tbsp aged balsamic

45 ml / 3 tbsp porcini stock or water

10 ml / 2 tsp maple syrup or brown sugar

5 ml / 1 tsp soy sauce (or tamari if GF)

Directions at lazycatkitchen.com

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