posted by Mimi Hiller 02-14-101 5:28 PM
Shiitake Mushroom Pate
2 large scallions
2 teaspoons minced fresh ginger root
2 large cloves garlic, minced
1 tablespoon fermented black beans, rinsed
1 tablespoon Canola oil
1 pound fresh Shiitake Mushrooms, stems removed and discarded, chopped coarsely
1 tablespoon dry sherry
1 tablespoon dark soy sauce (tamari)
2 teaspoons rice wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon chile paste
2 teaspoons sesame oil
Chop the scallions, separating the white bottoms from the green tops. Put the chopped green tops aside. Combine the chopped white part of the scallions with the ginger, garlic and black beans. Combine the sherry, soy sauce, vinegar, lemon juice, lemon zest and chili paste separately and set aside.
Heat a non-stick pan over medium-high heat and add Canola oil. Wait one minute and add scallions, ginger, garlic and black beans. Stir one to two minutes, until they become quite fragrant. Add the chopped Shiitake Mushrooms and saute, stirring for about three minutes. Turn up the heat to high and add the combined liquids and scallion tops, stirring constantly until most of the liquid is absorbed. Remove pan from heat and allow to cool for five minutes.
Transfer the mushrooms to the bowl of a food processor. Add the sesame oil and process for a few seconds in short bursts.
Spread on plain crackers or toast points.
Serves 4.