- 1 cup pecans
- ½ cup dried porcini mushrooms
- 1 cup boiling water
- ½ pound portobello mushrooms, stemmed
- 1 tablespoons tamari
- 1 tablespoons extra-virgin olive oil
- ½ nutritional yeast ( see note)
- ½ tablespoon fresh lemon juice
- 1 teaspoon chopped rosemary
- 1 teaspoon light miso
- 2 dry-pack sun-dried tomato halves
Toasted baquette slices, or rice crackers for serving
1. Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.
2. Meanwhile, in a small heatproof bowl, cover the procini with the boiling water and let stand until softened, about 15 minuetes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.
3. Cut the portobello caps in half and with a sharp paring knife, trim off dark gills on the underside of each one. Slice the caps into ¼ in thick pieces.
4. In a bowl, whisk together the tamari, olive oil, nutritional yeasts, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.
5. In a small saucepan. combine the soaked porcini and sun-dried tomatoes. slowly pour the porcini soaking liquid, stopping before you reach the grit at the bottom. bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minuetes.
6. Drain the pecans and transfer them to a food processor. with a slotted spoon, transfer the marinated, portobellos, porcini and tomatoes to the processor; puree to a course paste, adding about ¼ cup of the porcini cooking liquid. Add a little more of the porcini cooking liquid if the mixture is too thick. Season lightly with salt.
7. Serve pate with toasted baquette rounds or rice cracker.
Note: Nutritional yeast is available at health food stores and at vitaminshoppe.com
The pate can be refrigerated for up to 2 days. Serve chilled or at room temperature.