How to make
The dry shiitake mushrooms are poured with boiling water and covered for half an hour until they are well hydrated, then they are taken out and chopped.
The carrots are grated, the parsley is cleaned from the stalks and it is washed and cut. All the ingredients are stewed in olive oil, along with half a cup of water and salt to taste.
When softened, they are blended together with the tofu into a smooth pate, to which black pepper, soy sauce and lemon juice are added.
