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1
Put the pecans in a bowl and cover with cold water.
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2
Let stand for 1 hour.
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3
Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes.
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4
Rub the porcini to remove grit; transfer them to a small bowl.
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5
Reserve the soaking liquid.
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6
Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one.
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7
Slice the caps into 1/4-inch-thick pieces.
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8
In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso.
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9
Add the sliced portobellos and toss to coat thoroughly.
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10
Let stand for 15 minutes, tossing occasionally.
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11
In a small saucepan, combine the soaked porcini and sun-dried tomatoes.
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12
Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom.
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13
Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
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14
Drain the pecans and transfer them to a food processor.
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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.
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16
Add a little more of the porcini liquid if the mixture is too thick.
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17
Season lightly with salt.
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18
Transfer the pate to a crock and serve with toasted baguette rounds.
