Toasted pecan-mushroom pate
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 3/4\" piece ginger, sliced |
| 2 | eaches | Jalapeno peppers, seeded & sliced |
| 2 | slices | Bread, quartered |
| 8 | ounces | Mushroom caps, sliced |
| 1 | cup | Toasted pecans |
| ½ | cup | Extra-firm silken tofu |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Lemon juice |
| 3 | tablespoons | Chopped cilantro |
| 1 | each | Red bell pepper, roasted & coarsely chopped |
Directions
Pre heat oven to 350F. With food processor running, drop ginger & chilies through feed tube & mince. Add bread & pulse till it is reduced to crumbs. Add mushrooms & pecan & puree. Add tofu, salt & lemon juice & blend well. Add cilantro & red pepper & pulse until the pepper is finely chopped.
Place in an oiled 4 cup loaf pan & bake for 1 hour. Serve warm or at room temperature.
Yauna Devi, "Yamuna's Table" Shared by Mark Satterly Submitted By KAREN MINTZIAS On 10-03-94