INGREDIENTS
1/2 cup
Porcini mushrooms, dried
1/2 lb
Portobello mushrooms
1 tsp
Rosemary
2
Sun-dried tomato, dry packed halves
1/2 tbsp
Lemon juice, fresh
1 tsp
Miso, light
2 tbsp
Tamari
1/2 tbsp
Nutritional yeast
1
Salt
2 tbsp
Olive oil, extra-virgin
1 cup
Pecans
1
Baguette, Toasted slices
1 cup
Water