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Toasted Pecan-Mushroom Pate

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Ginger - sliced

    2. 2 Jalapeno peppers - seeded and Sliced

    3. 2 Bread - quartered

    4. 8 oz 227g Mushroom caps - sliced

    5. 1 cup 237ml Toasted pecans

    6. 1/2 cup 118ml Extra-firm silken tofu

    7. 1 teaspoon 5ml Salt

    8. 1 tablespoon 15ml Lemon juice

    9. 3 tablespoons 45ml Chopped cilantro

    10. 1 Red bell pepper - roasted and Coarsely chopped

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Pre heat oven to 350F. With food processor running, drop ginger and chilies through feed tube and mince. Add bread and pulse until it is reduced to crumbs. Add mushrooms and pecan and puree. Add tofu, salt and lemon juice and blend well. Add cilantro and red pepper and pulse until the pepper is finely chopped. Place in an oiled 4 cup loaf pan and bake for 1 hour. Serve warm or at room temperature.

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