Mushroom, Lentil, and Wild Rice Timbales

INGREDIENTS

large onion, finely chopped

large slices bread (may be gluten-free)

2 cups

mushrooms, quartered (about 10 large)

1/2 cup

silken tofu (light, firm or extra-firm Mori-Nu, preferred)

3 cloves

garlic, quartered

1 tbsp

sherry

2 tbsp

water

1 cup

cooked lentils

1 tbsp

tomato paste

1/4 tsp

minced fresh rosemary

1/2 tsp

dried thyme

1/2 tsp

rubbed sage

3 tbsp

cornstarch, or arrowroot

1 tsp

salt

1 cup

cooked wild rice

salt and freshly ground black pepper

sliced mushrooms for garnish (optional)