Mushroom and Pecan Paté (Lori Rempel)

 2 onions finely chopped

3 garlic cloves minced

2 cups dried assorted mushrooms, soaked

1 cup sliced fresh mushrooms

2 tbsps olive oil

1/2 cup fresh parsley

1 1/2 - 2 cups cooked quinoa

3 tbsps tahini

2 tbsps hoisin sauce

3/4 cup toasted pecans or walnuts, chopped

3 tbsps tamari soy sauce

1 tsp dried oregano

1/2 tsp dried sage

salt and pepper to taste

Saute the onions garlic and mushrooms in the oil over a medium heat for about 6 or 7 minutes.  Set aside to cool, then puree in a food processor with the parsley.

Transfer the onion-mushroom mixture to a bowl and add the quinoa, tahini, hoisin,pecans, tamari,oregano, sage,and salt and pepper.  Place in the fridge for at least one hour to cool.

Serve either with vegetables and crackers as a pate or form into patties, brush with oil and cook in oven at 350 degrees for 20 minutes or until crisp for an awesome no meat burger.