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home > recipes > sauces and condiments > mushroom-tofu pate
from NY, US 1/3 c. dried porcini mushrooms 1 head roasted garlic, squeezed out of skins 6 oz. firm tofu 2 T. light miso 2-3 fresh basil leaves 1/4 tsp. salt OPTIONAL: 1-2 Tbs. extra-virgin olive oil Soak the mushrooms for 1/2 an hour in boiling water to cover. Drain them in a fine mesh strainer and squeeze them dry (save soaking water for soup, etc.) and chop them in a food processor. Add the remaining ingredients and process until quite smooth. Pack the mixture into a small, oiled bowl and chill until serving time. Loosen the edges with a knife and turn out onto a plate. Decorate with a sprig of fresh basil and serve with crackers or crostini. Note: This is so easy and very delicious. It firms up enough to unmold. This is always a hit at parties and potlucks. (You can easily double the recipe.)

Mushroom-Tofu Pate


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keyword: mushroom
ethnicity: french
recipes for sauces
recipes by butterflydog
Email Address:
(posted January 28, 2011)

from NY, US

1/3 c. dried porcini mushrooms
1 head roasted
garlic, squeezed out of skins
6 oz.
firm tofu
2 T.
light miso
2-3 fresh
basil leaves
1/4 tsp.
salt
OPTIONAL: 1-2 Tbs. extra-virgin
olive oil

Soak the mushrooms for 1/2 an hour in boiling water to cover.
Drain them in a fine mesh strainer and squeeze them
dry (save soaking water for soup, etc.) and chop them in a food processor. Add the remaining ingredients and process until quite smooth. Pack the mixture into a small, oiled bowl and chill until serving time. Loosen the edges with a knife and turn out onto a plate. Decorate with a sprig of fresh basil and serve with crackers or crostini.

Note: This is so easy and very delicious. It firms up enough to
unmold. This is always a hit at parties and potlucks. (You can easily double the recipe.)



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