Porcini-and-Pecan Pate

1. 1

   Put the pecans in a bowl and cover with cold water.

2. 2

   Let stand for 1 hour.

3. 3

   Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes.

4. 4

   Rub the porcini to remove grit; transfer them to a small bowl.

5. 5

   Reserve the soaking liquid.

6. 6

   Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one.

7. 7

   Slice the caps into 1/4-inch-thick pieces.

8. 8

   In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso.

9. 9

   Add the sliced portobellos and toss to coat thoroughly.

10. 10

    Let stand for 15 minutes, tossing occasionally.

11. 11

    In a small saucepan, combine the soaked porcini and sun-dried tomatoes.

12. 12

    Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom.

13. 13

    Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.

14. 14

    Drain the pecans and transfer them to a food processor.

15. 15

    With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid.

16. 16

    Add a little more of the porcini liquid if the mixture is too thick.

17. 17

    Season lightly with salt.

18. 18

    Transfer the pate to a crock and serve with toasted baguette rounds.

* Per serving · 4 servings · Values may vary.