Porchini & Pecan Pate to Pair with 2009 Simpatico

Nov 15, 2013

Porchini & Pecan Pate


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.

  1. 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 tomatoes are tender, about 4 minutes.
  2. Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini, and tomatoes to the processor and puree to a coarse paste, adding about ¼ cup of the porcini liquid. Add a little more liquid if mixture is too thick. Season with salt.
  3. Transfer the pate to a crock and serve with toasted baguette slices.

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McMinnville, Oregon 97128

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