Mushroom-Tofu Pate

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* Exported from MasterCook *

 

Mushroom-Tofu Pate

 

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

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup dried boletus or porcini mushrooms, or 1/2

cuo coarrsely crumbled stemmed dried

shiitake or Chiinese mushrooms

3/4 cup crumbled firm tofu

2 tablespoons light miso

2 to 3 large basil leaves

OR

1/2 teaspoon dried basil

1 head roasted garlic -- pulp squeezed out

OR

8 to 10 cloves commercial roasted garlic from a jar

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 liquid for soup or

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

ingredients and process until quite smooth. Pack the 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:

" This is so 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.) "

Yield:

" 1 1/3 cups "

 

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Per Serving (excluding unknown items): 1 Calories; trace Fat (9.3% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

133mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

 

 

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