QUICK VIETNAMESE PATE

Quick Vietnamese Pate image

Number Of Ingredients 9

12 ounces Liverwurst or Braunschweiger
3 tablespoons Butter
1/2 cup Shallot, chopped
2 cloves Garlic
2 tablespoons Cognac or Brandy
1 cup Mushrooms, chopped
1/2 teaspoon Chinese Five Spice Powder
1 pinch Black Pepper
1 teaspoons Soy Sauce or Maggi

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.