Mushroom Pate (Pate Nam Chay)
This makes about 1 ¼ cups, enough for 4 to 6 banh mi!
Servings: 6
Ingredients
- 225 g | 8 ounces cremini mushroom
- 120 g | 4 ounces super-firm tofu, sold in vacuum-sealed packages, sometimes labeled “high protein”
- 2 to 3 tablespoons unsalted butter or neutral oil such as canola
- 60 ml | ¼ cup chopped shallot
- 1 ½ teaspoon minced garlic
- 80 ml | ⅓ cup coarsely chopped cilantro sprigs (a small handful)
- Generous ¼ teaspoon Chinese five-spice powder, such as Spicely brand
- About 1 ½ teaspoons Maggi Seasoning liquid, or 2 teaspoons Braggs Liquid Aminos
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- Green olive brining liquid (optional, for umami)
Instructions
- Prep the shrooms and tofu: Trim the darkened ends from the mushroom stems. Cut the caps and stems into pieces about the size of your thumbnail. Put into a bowl. Cut the tofu into pieces the size of your pinkie nail. Add to the mushroom.
- Cook the pate: Heat a medium saucepan over medium heat. Melt the butter or pour in the oil. Add the shallot and cook, stirring for 4 to 5 minutes, until mostly golden.
- Add the garlic and cilantro, then stir until fragrant, 30 to 60 seconds. Add the mushroom, tofu, Maggi (or Braggs), salt, and pepper. Cover and lower the heat to between medium-low and low in order for the mixture to gently hiss and bubble. Cook for 10 to 12 minutes, stirring midway, until the mushroom pieces are half their original size.
- Uncover and cook for 1 to 2 minutes, stirring often, to concentrate the flavor. When no liquid is visible, remove from the heat and cool for 5 minutes.
- Whirl and finesse: Use a food processor to turn the mixture into a smooth, taupe-colored spread. Taste and season with extra Maggi, salt, and pepper for robust savory, spicy finish. Stir in green olive brine by the teaspoon for extra savory oomph, if you like. Let the flavors develop for about 15 minutes before using. Refrigerate for up to 5 days. Serve at room temperature.
