Mushroom-Walnut Tofu Pate Lettuce Cups

• 100 g raw white mushrooms — Raw white mushrooms
• 25 g raw walnuts — Raw English walnuts
• 150 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 40 g romaine leaves — Raw romaine lettuce
• 0.3 g dried thyme (about 1/4 tsp) — Dried thyme leaves
• 3 g fresh flat-leaf parsley — Fresh flat-leaf parsley
• 3 g extra-virgin olive oil — Extra-virgin olive oil
• 5 g fresh lemon juice — Fresh lemon juice
• 0.3 g fine salt (a small pinch) — Fine salt
• 0.2 g ground black pepper (a pinch) — Ground black pepper

Method

1. 1Prepare the mushrooms and leavesWipe 100 g mushrooms clean and slice thinly. Wash and thoroughly dry 40 g romaine leaves, selecting four sturdy leaves. Drain and blot 150 g tofu, then chop 3 g parsley.5 minLook for: The mushrooms are evenly sliced, the romaine is dry, and the tofu has no packing liquid.Safety: Use ready-to-eat refrigerated tofu and clean produce preparation tools.
2. 2Toast the walnutsToast 25 g walnuts in a dry skillet over medium-low heat for 3 minutes, stirring often. Tip onto a cool plate and reserve.3 minLook for: The walnuts smell warm and nutty with light golden patches.Safety: Move the walnuts off the hot pan before their thin edges burn.
3. 3Brown the mushrooms with thymeHeat 3 g olive oil in the skillet over medium-high. Add the mushrooms and cook for 7 minutes, stirring occasionally, until their released water evaporates. Add 0.3 g thyme, 0.3 g salt, and 0.2 g pepper; stir for 1 minute more.8 minLook for: The mushrooms are browned and the pan is nearly dry, without a puddle of mushroom liquid.Safety: Keep the pan handle turned inward and lower the heat if the thyme starts to scorch.
4. 4Cool the mushroomsSpread the browned mushrooms on a clean plate and cool for 5 minutes before blending.5 minLook for: The mushrooms are warm rather than steaming, with no liquid collecting underneath.Safety: Do not leave cooked mushrooms at room temperature for more than 2 hours.
5. 5Pulse the mushroom-walnut patePut the mushrooms, toasted walnuts, tofu, all 5 g lemon juice, and half the parsley into a small blender. Pulse for 30 seconds, scrape down, and pulse for another 30 seconds until the tofu binds the chopped mushrooms and walnuts.1 minLook for: The pate is a thick, spreadable tan mixture with visible fine mushroom and walnut pieces.Safety: Stop the blender before scraping; do not overblend into a runny puree.
6. 6Fill the romaine cupsDivide all the mushroom-walnut tofu pate among the four dry romaine leaves. Sprinkle with the reserved parsley and serve the full plate, folding each leaf around its filling as you eat.3 minLook for: Four crisp green leaves hold generous mounds of textured pate with small parsley flecks on top.Safety: Fill the romaine just before serving so it remains crisp; refrigerate any unused pate promptly.