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| 200 Gramm | Shiitake mushrooms |
| 200 Gramm | Flat mushrooms |
| 100 Gramm | Spring onion; finely diced |
| 100 Gramm | Cream cheese; vegetarian |
| 50 Gramm | Shallots chopped |
| 2 | Cloves garlic chopped |
| 30 Milliliter | olive oil |
| 50 Milliliter | Japanese soy sauce |
| 25 Milliliter | Japanese rice vinegar |
| 25 Milliliter | Sake or sherry |
| 10 Gramm | ginger finely grated |
| 10 Gramm | dark brown sugar |
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Place the mushrooms on a baking tray and brush with 20ml of olive oil. Season and bake for 15 minutes until soft.
Place the Japanese marinade ingredients in a bowl and put in the mushrooms, allow to marinate for 4 hours.
Heat in a saucepan the remaining olive oil and cook the garlic and shallots until tender. Remove from the marinade the flat mushrooms and half of the shiitake mushrooms and retain half of the shiitake mushrooms.
Drain well and place in a food processor and add the shallots and garlic, cream cheese and puree.
Season with salt and pepper and mix in the chopped coriander and the chopped spring onion.
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