Mushroom Pecan Pate or Patties

By mangia_g2

Ingredients

• 2 onions, finely chopped
• 3 garlic cloves, minced
• 2 cups dried asst mushrooms, soaked
• 1 cup fresh mushrooms, sliced
• 2 TB olive oil
• 1/2 cup fresh parsley
• 1 1/2 - 2 cups bread crumbs, or cooked quinoa
• 3 TB tahini
• 2 TB hoisin sauce
• 3/4 cup toasted pecans or walnuts, chopped
• 3 TB tamari soy sauce
• 1 tsp dried oregano
• 1/2 tsp dried sage
• salt and pepper to taste

Preparation

Step 1

Saute onions, garlic and muchrooms in oil over a medium heat for about 6 or 7 minutes. Set aside to cool, then puree in a food processor with the parsley.

Transfer the onion-mushroom mix to a bowl, and add bread crumbs, tahini, hoisin, nuts, tamari, oregano, sage, salt and pepper. Place in the fridge for at least 1 hour to cool.

Serve either with vegetables and crackers as a pate or preheat the oven to 350; form into patties with cool, wet hands; brush with oil and cook for 20 minutes, or until crisp.