BRYANNA’S MUSHROOM-TOFU PÂTÉ

Recipe By: Bryanna Clark Grogan

This is so easy and very delicious. It firms up enough to unmold. This is always a hit at parties and potlucks. (You can easily double the recipe.)

Ingredients:

1/3 c. dried boletus or porcini mushrooms
1 head roasted garlic, squeezed out of skins
6 oz. firm tofu
2 T. light miso
2-3 fresh basil leaves
1/4 tsp. salt
OPTIONAL: 1-2 T. extra-virgin olive oil

Directions:

Soak the mushrooms for 1/2 an hour in boiling water to cover. Drain them in a fine mesh strainer and squeeze them dry (save soaking water for soup, etc.) and chop them in a food processor. Add the remaining ingredients and process until quite smooth. Pack the mixture into a small, oiled bowl and chill until serving time. Loosen the edges with a knife and turn out onto a plate. Decorate with a sprig of fresh basil and serve with crackers or crostini.

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