Porcini and Pecan Pâté
Ingredients
- 1 cup pecans
- ½ cup dried porcini mushrooms
- 1 cup boiling water
- ½ pound portobello mushrooms (stemmed)
- 2 tablespoons tamari
- 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
- 2 dry-packed sun-dried tomato halves
- Salt
- Toasted baguette slices (for serving)
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