Ingredients:

  • 200g smoked tofu
  • 60g vegan or soya butter or margarine
  • 1/2 teaspoon pink salt
  • pepper
  • 80g paris mushrooms
  • 60ml white wine
  • 200 ml soya milk
  • 1 table spoon porcini powder (or finely minced dried porcini)
  • 2g gelling agent (agar agar)

Instructions:

  1. In a bowl add the sliced tofu with butter, salt and pepper.
  2. With a hand mixer blend the ingredients until smooth paste.
  3. In a pan, add sliced mushrooms and sauté them in olive oil for at least 10 minutes.
  4. Add & mix the cooked mushrooms and white wine to blended paste
  5. In a smaller pan, bring soya milk to a boil with the gelling agent and porcini powder. Keep mixing and cooking for at least 1 minute.
  6. Pour the warm liquid to the bowl to the mixture and mix together until homogenous.
  7. Put mixture in a terrine dish and keep in the fridge for a minimum of 2 hours.

Serve with Toasted bread et voila!