Porcini-And-Pecan Pâté

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Ingredients

1 cup pecans

1/2 cup dried porcini mushrooms

1 cup boiling water

1/2 pound portobello mushrooms, stemmed

2 tablespoons tamari

2 tablespoons extra-virgin olive oil

1/2 tablespoon nutritional yeast (see Note)

1/2 tablespoon fresh lemon juice

1 teaspoon chopped rosemary

1 teaspoon light miso

2 dry-packed sun-dried tomato halves

Salt

Toasted baguette slices, for serving

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