Mushroom Pate for Bánh Mì (Nấm Chay Pate)
Warning: This ingredient requires effort. Effort that you need to put in, in order to fully honour the Banh Mi and the experience that comes with each bread roll.
As you may have seen, I've been loving Banh Mi for a few weeks now. I forgot it was a food until I made the video and now I can't (and won't) stop. I have curated this recipe purely for Banh Mi, so I will probably make another one for regular purposes but more on that another time. But for now...
Let's get started.
250g White Mushrooms (chopped)
50g Dried Shiitake Mushrooms (soak in boiling water for an hour)
1/2 Large White Onion (diced)
1 tsp Cracked Black Pepper
1/2 tsp Ground White Pepper (you don't need to put this much pepper if you don't like it that much, but I've always thought Pate is always especially good with HEAPS)
1 clove of Garlic
2 tbsp chopped Coriander/Cilantro
1/3 cup Red Wine (cheap is fine)
1/4 cup Peanut Oil (or any frying oil)
1 tbsp Maggi Seasoning
10 Kalamata Olives
240g Three Bean Mix or Kidney Beans (a.k.a. a 400g can - drained, you can use brown lentils, but I like beans because they are even creamier)
1. Heat the oil in a large pan.
2. When the oil is hot, add onion and garlic to the pan and cook until soft.
3. Drain and squeeze out half the juices from the shiitake mushrooms and add to the pan along with white mushrooms. The shiitake should have a serious sizzle! Cook until mushrooms start to brown. TIP: if your pan isn't large enough, your mushrooms will crows and won't develop that nice golden browning.
4. Add the beans and stir
5. Add coriander and wine, and stir lightly until all the wine has evaporated.
6. Let the mixture cool down completely.
7. Add the mushroom mix to a food processor, along with olives, maggi seasoning, and pepper and blend for about 1 minute until it starts to look creamy.
8. Enjoy on as part of the Ultimate Banh Mi. She's ready to break hearts.