Ingredients

Scale

1 cup pecans
1 cup dried morel mushrooms
1 cup boiling water

For the marinade:

2 – 4 cloves garlic
1/2 Tablespoon nutritional yeast
1/2 Tablespoon lemon juice
1/2 Tablespoon sun dried tomato pesto (recipe here) or 2 sun dried tomatoes (packed in olive oil), chopped
2 Tablespoons tamari or soy sauce
2 Tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon tahini (sesame seed butter)

The rest:

1 lb. baby portabella mushrooms, sliced
2 Tablespoons white wine or sherry
Salt & freshly ground pepper, to taste

Instructions

Put the pecans in a small bowl and cover with water. Let them soak for an hour.
Meanwhile, crumble the dried morel mushrooms into another bowl and pour the boiling water over. Stir to make sure all the mushrooms have been coated with water, then cover the bowl with a plate and let sit for 15 – 20 minutes (or more) to reconstitute the morels.
Whisk together the marinade ingredients and toss with the sliced baby portabellas. Let the mushrooms bathe in the lovely marinade for at least 15 minutes or up to an hour.
Heat a frying pan over medium heat and add the portabella mushrooms, with their marinade. Saute until the mushrooms are tender and the garlic is fragrant. Add the wine and cook until most of the liquid is gone.
Strain the water from the pecans, and then strain the liquid from the morels (reserving it for soup or another use), put the sauteed mushrooms, pecans, and morels in a handi chopper or mini food processor. Process until smooth.
Serve with crusty french bread, crackers or veggies.

Notes

For gluten free, use tamari. To make this recipe vegan, use chopped sun dried tomatoes in place of the pesto rosso.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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