A vegetarian-friendly pâté with all the umami of meaty cousin thanks to November’s fresh shiitake.
Mushroom pâté
1 tbsp butter
1/2 onion, finely chopped
1 small garlic clove
250g fresh shiitake mushrooms
2 tbsp dry sherry or xiaoxing wine
50g goat’s cheese
50g cream cheese
2 tsp tamari
1 tsp black vinegar
1. Melt butter in a large saucepan over a medium-low heat. Add onion and garlic and cook until soft, about 7 minutes.
2. Add mushrooms, thyme leaves, and sherry and tamari and cook until softened, about 10 minutes.
3. Remove from heat and set aside to cool.
4. Once cooled, transter mixture to a blender with cheeses and vinegear and blend until smooth. Add salt to taste.