Mushroom Tofu Pate

[Guest guest]

Maybe this would be good at GoVegan's wedding?

 

 

* Exported from MasterCook *

 

Mushroom Tofu Pate

 

Recipe By :Bryanna Clark Grogan - Soyfoods Cooking for a Positiive Menopause

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup dried boletus or porcini mushrooms

OR

1/2 cup coarsely crumbled stemmed dried shiitake

3/4 cup crumbled firm tofu

2 tablespoons light miso

2 to three large fresh basil leaves

OR

1/2 teaspoon dried basil

1 head roasted garlic -- pulp squeezed out

OR

8 to 12 cloves commercial roasted garlic -- pulp squeezed out

1/4 teaspoon salt

1 to 2 tablespoons extra-virgin olive oil (optional)

 

Soak the mushrooms for 1/2 hour in boiling water to cover. Drain them in a fine

mesh strainer, and squeeze them dry. (Save the soaking water for soup or

stock). Chop the mushrooms in a food processor, then add the remaining

ingredients and process until quite smooth. Pack tthe mixture into a small,

oiled bowl, and chill at least 12 hours. When ready to serve, loosen the edges

of the pate with a knife, and turn it out onto a plate. Decorate with a sprig

of fresh basil, and serve with crackers or crostini.

 

Description:

" Easy and very delicious. It firms up enough to unmold and is always a

hit at parties and potlucks. (You can easily double the recipe). "

Source:

" 3 x 5 cards received in mail "

 

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Per serving: 1 Calories (kcal); trace Total Fat; (9% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; 133mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0