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LOCATION: Recipes >> Vegetarian >> Mushroom Pate 03

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Mushroom Pate

1 Tbs vegetable oil
2/3 cup chopped scallions
1 celery stalk, chopped
5 cups sliced mushrooms (20 oz) (criminis, shiitakes and button mushrooms)
1/2 tsp dried basil
1/4 tsp dried thyme
1 cup whole wheat bread crumbs
1/2 cup walnuts, chopped
1/4 cup roasted sesame tahini
2 Tbs tamari soy sauce
12 oz cake of tofu, blanched and crumbled
1/8 tsp black pepper
1/8 tsp cayenne
additional salt and pepper to taste

To blanch the tofu, cube it and place into boiling water. Let simmer
5 minutes, drain, and cool. This helps firm up the tofu.

Saute the scallions and celery in the oil until the scallions whites
are translucent. Add the mushrooms, basil, and thyme and continue
to cook on low heat until the mushrooms and softened.

Combine the suateed vegetables with the rest of the ingredients
and blend in a food processor or in small batches in a blender.

Oil a medium loaf pan and line it with parchment paper (or waxed
paper), allowing several inches of paper to hang over the sides of
the pan. Oil the paper. Spoon in the pate. Fold the paper across
the top and bake for about 1 1/2 hours at 400 F. The pate is done
when a toothpick inserted in the center comes out clean.

When the pate is cool, fold back the paper on top. Invert the pate
onto a platter and carefully peel away the paper. Arrange thin
slices of the pate with greens on platter and serve with various
breads, crackers, dips, and crudite for an apulent display.


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