Ingredients
- 100 g smoked tofu
- 100 g herb tofu
- 10 large mushrooms
- Tamari
- 3 small shallots
- Parsley
- Soybean kitchen
- 100 g of chestnuts
- 8 to 10 hazelnuts
- 2 teaspoons of agar agar
- 1 clove of garlic
- Salt
- Pepper I used a long pepper from Roellinger slightly sweet and spicy crushed with a pestle but a black pepper will do very well
Recipe:
Crumble the two tofus with a fork and add a tablespoon of tamari
Thinly slice the mushrooms. I used small mushrooms because I don't mix them there, unlike the original recipe, everyone does as he wants.
Fry the mushrooms in olive oil, add the finely chopped shallots, garlic and parsley and let them cook.
Add salt and pepper, taste before salting because the tamari is already salty!
Meanwhile, crumble the chestnuts, crush the hazelnuts and mix them with the two tofus.
Pour the mixture into the mushroom pan and let it cook for a few minutes, then add the soya so that the preparation is creamy but not liquid.
Finally add the agar agar, leave on the fire a few minutes, the preparation begins to thicken
Then film the inside of your terrine and pour in your preparation, close with the cling film.
Put at least four hours in a cool place.
And then the magic happens! Good tasting
