Vegan Mushroom and Pecan Pate (Spread)

Vegan Mushroom and Pecan Pate (Spread)

  • 2 tbsp. Soy Sauce
  • 2 tbsp. Olive Oil
  • ½ tbsp. Lemon Juice
  • ½ tsp. Rosemary, Chopped
  • ½ lb. Mushrooms, Trimmed and Sliced
  • 1C Pecans, soaked in hot water for 15 minutes
  • ½ C Dried Mushrooms, Soaked in 1 C boiling water for 15 minutes
  • 2 Sun Dried Tomatoes, soaked in boiling water for 5 minutes.
  • Herbs for Garnish
  • Mix together the first 4 ingredients in a small bowl and marinate the mushrooms. Puree the mushrooms, marinade, soaked pecans, dried mushrooms, and sundried tomatoes into a chunky paste. Add a tablespoon of the mushroom liquid if it is too thick. Serve with toasted bread or crackers. Garnish with fresh or dried herbs.


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