Vegetarian: Mushroom Pate 03 by Recipe Cottage

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	Mushroom Pate 03

		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.