Ingredients
3.5 oz white button mushroom
2.3 oz pecan
0.7 oz dried porcini mushroom
2.8 oz sun-dried tomatoes in olive oil
Seasoning: 1 tbsp olive oil, 1/2 tbsp red miso, 1 tbsp soy sauce, ¼ tsp parmesan cheese (substitute nutritional yeast for vegan recipe)
Steps
Prepare:
Soak pecans in water for 15 minutes to soften
Dried porcini mushrooms put in a bowl, pour in hot water. Soak for 15 minutes until soften
Clean the button mushroom with damp paper towel* and slice it
Mix all seasoning ingredient above in a bowl, add the sliced mushroom and marinate for 10 minutes
Cooking:
Turn on the stove on medium heat, add the marinated mushrooms, soaked dried porcini mushrooms, sun-dried tomatoes in olive oil and the soaked water of dried mushrooms (remove the residue at bottom of the bowl). Bring to a boil and braise over low heat for 5 minutes**
Add to the blender: (1) soaked pecans, (2) cooked mushrooms (use only mushroom, not its broth), (3) add salt to taste and 1 tbsp of mushroom broth and blend together until the mixture smooth, a bit moist (but not too dry nor wet). Add 1 tablespoon of mushroom broth if texture is dry or if you want paste to be more moist.
Note:
Best way to clean mushroom is to moisten the paper towel and wipe the surface of the mushroom. You can also wash it under water, but this may make the mushrooms to turn brown and soggy if not used immediately. If you choose to wash them under running water, then it should be washed quickly and avoid soaking the mushrooms for too long.
Cooking mushrooms helps to absorb the marinated spices, moreover, the cooked mushrooms when eating and storing will be safer and more hygienic.