Title: Party pate
 Categories: Appetizers, Vegetarian
      Yield: 28 Servings
 
      1 c  Pinto beans, soaked
      3 c  Water
      1    Bay leaf
      5    Garlic cloves, peeled &
           -- mashed
      1 ts Salt
      1 ts Marjoram
      1 ts Oregano
      1 c  TVP granules or flakes
      1 tb Ketchup
    7/8 c  Hot water
    1/2 c  Chopped onion
      1 tb Olive oil
      3 lg Shiitake mushrooms soaked in
           -- 1 c hot water
      2 tb Mirin sauce
      1 tb Soy sauce
    1/4 ts Black pepper
      1 ts Mace
 
  Combine beans, water, bay leaf & garlic in a large pot. Bring to a
  boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain
  beans. Stir in salt, marjoram & oregano.
  
  Combine TVP, hot water & ketchup.  Set aside.  Saute onion in olive
  oil till soft.
  
  When mushrooms have soaked for 15 minutes, remove & slice into 1 inch
  strips about 14 inch wide.  Set aside.
  
  Combine beans, onion & TVP mixture in a food processor along with
  mirin, soy sauce, pepper & mace.  Blend till smooth. Fold in the
  mushroom strips. Pack mixture into a lightly oiled 1-quart mold.
  Cover with foil, place in a pan of hot water & bake at 350F for 1
  hour.
  
  Remove from oven.  Place a plate on top of pate & weight down till
  the pate becomes firm.  Let cool in the fridge. Turn out onto a plate
  to serve.
  
  Serve as a spread on thin slices of melba toast or crackers.
  
  VT February 1992
  
  Posted by Mark Satterly