Very mushroom, pâté aux shiitakés

That’s a pâté contained in a crust, to be served cold and sliced . This style is more common for meat, but why not for a bean pâté. It contains lots of, you guessed it, big plump fresh shiitake mushrooms.

It really has a strong and delicious mushroom flavor totally different from my previous azuki terrine.

bean terrine

The crust is made with lots of olive oil, flour, turmeric, salt. I pre-baked it.

The mix is 2/3 of cooked azuki beans, a little miso, stir-fried minced onions and shiitake, more onions and shiitake in bigger chunks, walnuts and a little potato starch for binding. Sesame seeds on top.

Baked. It was still soft out of the oven. I’ve let it cool down and rest 24 hours to take it out of the dish. Flavors get deeper and it sets well. Waiting 2 or 3 days would be even better.

Cut and served with crudités.

Carrot and daikon radish in kohaku namasu. This is a dish eaten casually, but due to color symbolism it is also served at Japanese New Year. Everything about it in this box (but click on text) :

Osechi New Year menu

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