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Toasted Pecan-Mushroom Pate




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Toasted Pecan-Mushroom Pate

1 3/4" piece ginger, sliced

2 Jalapeno peppers, seeded &-sliced

2 sl Bread, quartered

8 oz Mushroom caps, sliced

1 c Toasted pecans

1/2 c Extra-firm silken tofu

1 ts Salt

1 tb Lemon juice

3 tb Chopped cilantro

1 Red bell pepper, roasted &-coarsely chopped Pre heat oven to

350F. With food processor running, drop ginger & chilies through feed tube & mince. Add bread & pulse till it is reduced to crumbs. Add mushrooms & pecan & puree. Add tofu, salt & lemon juice & blend well. Add cilantro & red pepper & pulse until the pepper is finely chopped. Place in an oiled 4 cup loaf pan & bake for 1 hour.

Serve warm or at room temperature.

 

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