Toasted Pecan-Mushroom Pate

Recipe Ingredients

1		Ginger - sliced
2		Jalapeno peppers - seeded and
		Sliced
2		Bread - quartered
8 oz	227g	Mushroom caps - sliced
1 cup	237ml	Toasted pecans
1/2 cup	118ml	Extra-firm silken tofu
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Lemon juice
3 tablespoons	45ml	Chopped cilantro
1		Red bell pepper - roasted and
		Coarsely chopped

Recipe Instructions

Pre heat oven to 350F. With food processor running, drop ginger and chilies through feed tube and mince. Add bread and pulse until it is reduced to crumbs. Add mushrooms and pecan and puree.

Add tofu, salt and lemon juice and blend well. Add cilantro and red pepper and pulse until the pepper is finely chopped. Place in an oiled 4 cup loaf pan and bake for 1 hour.

Serve warm or at room temperature.

Source:
The Pillsbury Family Cookbook (1963)

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