Vegan pâté with balsamic jelly - Lazy Cat Kitchen

Vegan pâté with balsamic jelly - Lazy Cat Kitchen https://www.lazycatkitchen.com/vegan-pate-balsamic-jelly/?print-versio...
Vegan pâté with balsamic jelly

Recipe by Lazy Cat Kitchen
MAKES PREPARATION COOKING
350 ML 20 MIN 15 MIN
INGREDIENTS
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 / 1/3 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
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)
METHOD
1. Clean porcini well, place in a jug and pour 150 ml (½ cup + 2 tbsp) of water boiling water over
them. Allow them to sit in the water for as long as possible (1 hour minimum).
2. Preheat 1 tbsp of olive oil in a medium size pan. Saute shallot and garlic until softened and
1 of 2 11/29/24, 8:37 PM
Vegan pâté with balsamic jelly - Lazy Cat Kitchen https://www.lazycatkitchen.com/vegan-pate-balsamic-jelly/?print-versio...
caramelised a little, stirring often.
3. Remove shallot and garlic from the pan and set aside. Heat up another tablespoon of oil in the
same pan, add mushrooms and cook until cooked through and caramelised. Add rosemary
leaves towards the end of this step.
4. Turn the heat off. Return shallot and garlic to the pan, add soy sauce, marsala wine, drained
cashews, red miso paste. Season with black pepper and a pinch of salt.
5. Add 100 ml (1/3 cup + 4 tsp) of the porcini stock – I like to strain it through a paper towel lined
sieve first to ensure no grit gets through.
6. Clean rehydrated porcini mushrooms under a cold tap to ensure you get rid of any remaining
grit and add them to the pan.
7. Put the pan back on the heat and allow the mixture to simmer for 5 minutes on low heat. Cool
and transfer to a mini blender and blend until smooth. You could use a small food processor if
you would prefer the pâté with some texture. Adjust seasoning to your taste, as this dish is
eaten cold, I like to overseason a touch.
8. IF USING VEGAN BUTTER: add melted vegan butter to the blender and blend until smooth.
9. IF USING AGAR: In a small pot, soak agar in 60 ml (¼ cup) of water for 10 minutes. Bring to a
simmer, simmer for 30 seconds before adding all of the agar agar jelly (use a spatula to get it all
out) to the pâté and blending until smooth.
10. Transfer the mixture to a jar or a container a bit bigger than 360 ml (1½ cups) and allow it to
set. Vegan butter version will take a few hours (overnight is best), agar version should only take
about an hour or so.
BALSAMIC JELLY
1. Soak agar agar in 60 ml (¼ cup) of water for 10 minutes.
2. Place balsamic, porcini stock, maple syrup, soy sauce and activated agar in a small pot on low
heat.
3. Bring to a simmer. Stirring frequently, allow it to simmer for 30 seconds then cool the mixture
for 10 minutes.
ASSEMBLY
1. Once lukewarm, pour balsamic jelly over the set pâté. Place in the fridge and allow it set (30
minutes or so).
2. Keep this pâté an air-tight jar in the fridge, it lasts for about a week. The vegan butter version
of this pâté (including the jelly) freezes well, the agar version doesn’t freeze that well – it loses
some of its firmness once thawed.
NOTES
*OLIVE OIL: use veggie stock to sautee aromatics and mushrooms if you want to make this dish
completely oil-free.
2 of 2 11/29/24, 8:37 PM

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Vegan pâté with balsamic jelly - Lazy Cat Kitchen https://www.lazycatkitchen.com/vegan-pate-balsamic-jelly/?print-versio...

Vegan pâté with balsamic jelly

• 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*

• 12 g / 2 tsp red miso paste

• 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)

caramelised a little, stirring often.

1. Soak agar agar in 60 ml (¼ cup) of water for 10 minutes.

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