Nov 15, 2013
1 cup pecans
½ cup dried porchini mushrooms
1 cup boiling water
½ pound Portobello mushrooms, stemmed
2 Tbsps tamari
2 Tbsps extra virgin olive oil
½ tsp nutritional yeast
1tsp fresh lemon juice
1 tsp fresh rosemary, chopped
1 tsp light miso
2 dry-packed sun-dried tomato halves
Toasted baguette slices, for serving
Soak pecans in cold water for 1 hour. In the meantime, in a small heatproof bowl, cover porcini with the boiling water and let stand until softened, about 15 minutes. Rub the Portobello to remove grit and transfer them to a small bowl. Reserve the soaking liquid.
Cut the Portobello caps in half and, with sharp knife, trim off dark gills from the underside of each one. Slice the caps into ¼-inch pieces. In a bowl, whisk together the tamari, olive oil, yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.