Active Time
35 MIN
Total Time
1 HR 20 MIN
Serves : 4 to 6
© Sabra Krock

How to Make It

Step 1    

Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.

Step 2    

Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.

Step 3    

Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces.

Step 4    

In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.

Step 5    

In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.

Step 6    

Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.

Step 7    

Transfer the pâté to a crock and serve with toasted baguette rounds.

Chef's Notes

Nutritional yeast is available at health-food stores and at

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