Porcini and Pecan Pate

Ingredients
Serves 4-6

1 c pecans
1/2 c dried porcini mushrooms
1 c boiling water
1/2 lb portobello mushrooms
2 T tamari
2T olive oil
1/2 nutritional yeast
1/2 T lemon juice
1 t rosemary, chopped
1 t white miso
2 dry packed sun dried tomato halves
salt to taste
toasted baguette, sliced
Directions

Place pecans in bowl and cover with cold water. Let stand for one hour.
Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes.
Cut portobello caps in half and with a sharp paring knife trim off the dark gills on the underside of each mushroom. Slice the caps into 1/4 inch-thick 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.
In a small saucepan, combine the soaked porcini and tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit on the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinaded portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini liquid if the mixture is too thick. Season lightly with salt.
Transfer the pate to a crock and serve with toasted baguette.