Prepare to transform your appetizer game with this mind-blowing Japanese Mushroom Pâté that will make your taste buds dance with delight! Imagine a creamy, umami-rich spread that combines the earthy richness of mushrooms with the subtle kick of sesame and soy, all topped with fresh spring onions. This isn't just another recipe - it's a culinary journey that will elevate your entertaining skills and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 6 servings
Ingredients
- 200g mushrooms, chopped
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 100g cream cheese
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 spring onions, chopped
- Salt and pepper to taste
Instructions
- Clean the mushrooms thoroughly under cool running water, removing any dirt or debris. Pat dry with paper towels and finely chop into small, uniform pieces.
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Increase heat to medium-high and add chopped mushrooms. Cook mushrooms until they release their moisture and begin to brown, approximately 6-8 minutes.
- Reduce heat to low and add cream cheese, stirring until the cheese melts and combines smoothly with the mushroom mixture.
- Pour in soy sauce and sesame oil, mixing thoroughly to incorporate all flavors. Season with salt and pepper to taste.
- Remove skillet from heat and transfer mushroom mixture to a food processor. Pulse until a smooth, spreadable consistency is achieved.
- Transfer pâté to a serving dish and garnish with finely chopped spring onions.
- Allow pâté to cool to room temperature before serving. Can be served immediately or chilled for enhanced flavor.
Tips
- Choose the right mushrooms: Use a mix of mushroom varieties like shiitake and button mushrooms for deeper, more complex flavor.
- Moisture is key: Make sure to cook mushrooms until they release and reabsorb their moisture, which concentrates their flavor and prevents a watery pâté.
- Temperature matters: Let the pâté cool to room temperature to allow flavors to meld together, or chill for a firmer consistency.
- Garnish generously: Fresh spring onions add a bright, crisp contrast to the rich, creamy pâté.
- Storage tip: This pâté can be stored in an airtight container in the refrigerator for up to 3-4 days, making it perfect for advance preparation.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 4g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 25mg
