Serves 4 to 6
Nutritional yeast adds a savory, almost meaty, flavor to recipes – it is available at health-food stores and many supermarkets.
1 cup pecans
½ cup dried porcini mushrooms
1 cup boiling water
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
½ tablespoon nutritional yeast (see Note)
½ tablespoon fresh lemon juice
1 teaspoon chopped rosemary
1 teaspoon light miso, optional
½ pound crimini mushrooms, stemmed and sliced ¼-inch thick
2 sun-dried tomato halves (oil-packed or dried)
Toasted baguette slices, for serving
1. Place the pecans in a bowl and cover with cold water. Let stand for 1 hour.
2. Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.
3. In a bowl, whisk together the soy sauce, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced mushrooms and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.
4. In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
5. Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated mushrooms, porcini and tomatoes to the processor; puree to a coarse paste, adding about ¼ cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.
6. Transfer the pâté to a crock and serve with toasted baguette rounds.
Make Ahead: The pâté can be refrigerated for up to 2 days. Serve lightly chilled or at room temperature.
— Adapted from Food & Wine
MATT BARNARD/Tulsa World