Hollyhock Cooks

Incredible Mushroom Miso Pate

Adapted from the Hollyhock Cooks by the Hollyhock cooks, (an incredible book).  This recipe is sure to please. 
Use it the same as you would a pesto with pasta.

2 cups rehydrated Shitake Mushrooms (rehydrate by putting mushrooms in three cups of water, let sit for about 10-15 minutes)
1/2 cup chopped green onions
1/2 cup chopped celery
1 clove of Elephant garlic (the big ones!)
1/2 cup dried white wine
1 cup toasted sunflower seeds (to roast, heat 2 tablespoons canola oil in frying pan, add sunflower seeds and stir until slightly brown)
1/4 cup water
2 tablespoons rice miso paste
1 teaspoon ground cumin
1 teaspoon dried oregano

1/2 red pepper, chopped
1/2 red onion, chopped

Saute mushrooms, onions, celery and garlic in wine until the wine has been soaked up.  Put all ingredients into a food processor and process until desired consistency.  Toss with cooked pasta, peppers and onion.