Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.

Measure the walnuts into a small bowl and cover them with warm water. Allow them to soak for one hour to soften.

Tear or cut the maitake mushrooms, including the stems, into relatively small pieces. Precision is not crucial, as the mushrooms will be pureed later.

Finely chop the rosemary and place it in a small bowl. Additionally, chop the sun dried tomatoes and black garlic.

To prepare the marinade, whisk together the tamari, olive oil, lemon juice, nutritional yeast, and miso. Combine this mixture with the chopped rosemary, sun-dried tomatoes, and black garlic, mixing thoroughly.

Combine the marinade with the mushrooms and let the mixture sit for approximately 45 minutes.

Add the maitake mushrooms to a medium frying pan and cook over medium heat for 10 – 15 minutes. The mushrooms should become lightly caramelized, and the marinade should By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce and cling to them.

Strain the walnuts and transfer them to the bowl of a food processor, discarding the soaking liquid. If there is any leftover cooking liquid from the mushrooms, strain it and reserve it for later use. Add the mushrooms to the food processor as well.

Pulse the mixture in the food processor until it reaches a fairly smooth pâté consistency, but do not fully To blend, grind or mash food until it is a thick, smooth, lump-free consistency.puree it. If additional liquid is needed, incorporate some of the reserved cooking liquid to achieve a smooth texture.

Season with salt to taste and serve with crackers or slices of toasted baguette.

Experience the magic of the Maitake mushroom with Shogun Maitake.