QUICK VIETNAMESE PATE
Steps:
- Cut Liverwurst into chunks and let sit for 15 - 20 minutes to soften
- Saute shallots and mushrooms until softened. Remove from heat and add in garlic and cognac. Let cool a bit.
- Add shallot/mushroom mixture to food processor and pulse to chop fine. Add liverwurst and puree to desired texture. Loosen with water, 1 tbsp at a time, if needed. Add Five Spice powder, pepper and soy sauce. Pulse to blend. Let sit for 10 minutes, taste and add more seasoning if needed.
- Will keep, refrigerated, for up to 1 week.
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