Mushroom Tofu Pate

1/3 cup dried boletus or porcini mushrooms, 
 OR 1/2 cup coarsely crumbled stemmed 
 dried shiitake or Chinese mushrooms 
3/4 cup crumbled firm tofu 
2 Tablespoons light miso 
2 3 large fresh basil leaves 
 OR 1/2 teaspoon dried basil 
1 head roasted garlic with pulp squeezed out
 OR 8 to 12 cloves commercial roasted garlic
1/4 teaspoon salt 
1 to 2 Tablespoons extra virgin olive oil (opt.)


Soak the mushrooms for 1/2 hour in boiling water
to cover. Drain them in a fine mesh strainer, and
squeeze them dry. (Save the soaking water for
soup or stock). Chop the mushrooms in a food
processor, then add the remaining ingredients
and process until quite smooth. Pack the mixture
into a small, oiled bowl, and chill at least
hours. When ready to serve, loosen the edges of
the pate with a knife, and turn it out onto a plate.

Decorate with a sprig of fresh basil, and serve
with crackers or crostini.

This is so easy and very delicious. It firms up enough to unmold and is always a hit at parties and potlucks. (You can easily double the recipe).