- 1 kg white mushrooms, chopped small
- 4 tbsp mushroom soy sauce
- 4 tbsp water
- 1 tbsp carrageen
Place the mushrooms in a pot with mushroom soy sauce and water, bring to the boil. Add carrageen, cover and simmer for 30 minutes until the mushrooms are cooked.
Leave to cool.
Blend into a paste.
Spoon into small tubs with a volume around 175 grams.
Freeze.