Toasted Pecan Mushroom Pate

  • 1¾-inch piece ginger, sliced
  • 2 jalapeño peppers, seeded and sliced
  • 2 slices bread, quartered
  • 8 ounce mushroom caps, sliced
  • 1 cup Pecan Valley Pecan Pieces; toasted
  • ½ cup extra-firm silken tofu
  • 1 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped cilantro
  • 1 red bell pepper, roasted and coarsely chopped
  1. Preheat oven to 350ºF.
  2. With food processor running, drop ginger and chilies through feed tube and mince.
  3. Add bread and pulse till it is reduced to crumbs.
  4. Add mushrooms and pecan and puree.
  5. Add tofu, sea salt and lemon juice and blend well.
  6. Add cilantro and red pepper and pulse until the pepper is finely chopped.
  7. Place in an oiled 4-cup loaf pan
  8. Bake in a preheated oven for 1 hour. Serve warm or at room temperature.
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