I guess this is part two of rillettes recipes. Rillettes are such a nice staple to have and use on sandwiches for lunch or to serves as an apperitive. Lately, I have been experimenting with different flavors, trying to find surprising alternatives to your usual meat rillettes.
I first did this recipe for a dinner with friends. It was a case of total improvisation and of looking at my fridge wondering what I could make that would taste good and not require me to go out and buy additional stuff. Looking at the mushrooms in my fridge, my dad’s special dish came to my mind: mushroom “cake”. It is delicious, but it required to much time to make and I did not have all the ingredients. So, this recipe is inspired by this savory cake and attempted to reproduce its light and creamy texture.
You will need
- 200g button mushrooms
- 2/3 medium dried shitake mushrooms – optional
- 2 handfull or roughly 70g of mixed hazelnuts and almonds
- 80g firm tofu crumbled
- 3 Tsp soy cream
- 1/3 lemon juice
- 1 clove of garlic
- 3 Tsp chiseled parsley
What should you do
- Soak up the shitake mushrooms in water for at least 3 hours. Afterward, discard the stem and chop finely.
- Clean the button mushrooms, discard the stem and roughly chop them up. You want the pieces to be small but still retain some texture once cooked.
- In a pan, heat a little olive oil, toss in the mushrooms and stir fry a few minutes, add the chopped garlic and cook through.
- Roughly chop the nuts. As with the mushrooms you want the pieces to be small but still give some nice crunch to the whole dish.
- While the preparation cools down, drain the tofu well. Since you are going to crumble it, you can squeeze it to drain.
- Add the nuts, tofu, parsley, soy cream, lemon juice to the preparation. Mix well, breaking down any chunk of tofu. Season with salt and a little pepper.
- Put in the fridge at least 2 hours to rest.
- Enjoy with some fresh bread!