Ingredients
2 T rosemary, chopped
4 c crimini mushrooms
1/2 c white wine
2 T soy sauce
2c bread crumbs
1 c pecans, toasted
1/2 c roasted garlic
1/4 c frontier meatless chicken seasoning
1 pkg silken tofu, firm
2 T arrowroot (or cornstarch)
3 T balsamic vinegar
1 T vegetarian worchestershire
2 t salt
1 t pepper
1 t liquid smoke
1 T truffle oil
1/4 c nutritional yeast
Preparation
Place garlic in a piece of foil with a tablespoon of olive oil, wrap tightly and bake for 30 minutes until soft and caramely. Simmer first four ingredients together for about 20 min., until mushrooms are tender, drain through a fine mesh colander, reserving mushrooms and rosemary, discard liquid (save to use in soup). Pulse mushrooms in food processor until coarsely ground. Set aside. Pulse bread in food processor until finely milled add pecans and coarsely grind. Set aside. Whip remaining ingredients in food processor until completely smooth. Transfer to a mixing bowl- stir in mushrooms, pecans and bread crumbs. Mix until fully blended. Pour into an oiled spring form pan and bake in pre-heated oven at 350 degrees for 45 minutes. Place a shallow pan of water in oven while baking. Let cool, refrigerate until serving. Invert onto a plate. Serve at room temperature.
