Recipe - Japanese Mushroom Pate With Spring Onion

200 g Shiitake mushrooms
200 g Flat mushrooms
100 g Spring onion; finely minced
100 g Cream cheese; vegetarian
50 g Shallots; chopped
2 Cloves garlic; chopped
30 ml Olive oil

MARINADE
50 ml Japanese soy sauce
25 ml Japanese rice vinegar
25 ml Sake or sherry
10 g Ginger; finely grated
10 g Dark brown sugar

Place the mushrooms on a baking tray and brush with 20ml of olive oil.
Season and bake for 15 minutes until soft.

Place the Japanese marinade ingredients in a bowl and put in the mushrooms,
allow to marinate for 4 hours.

Heat in a saucepan the remaining olive oil and cook the garlic and shallots
until tender. Remove from the marinade the flat mushrooms and half of the
shiitake mushrooms and retain half of the shiitake mushrooms.

Drain well and place in a food processor and add the shallots and garlic,
cream cheese and puree.

Season with salt and pepper and mix in the chopped coriander and the
chopped spring onion.

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