Try this recipe for Mothers Day from Jane Green's book The Love Verb
2 onions, finely chopped
3 garlic cloves, minced
2 cups dried assorted mushrooms, soaked
1 cup sliced fresh mushrooms (garden variety is fine)
2 tablespoons olive oil
½ cup fresh parsley
1½–2 cups breadcrumbs, or cooked quinoa
3 tablespoons tahini
2 tablespoons hoisin sauce
¾ cup toasted pecans or walnuts, chopped
3 tablespoons tamari soy sauce
1 teaspoon dried oregano
½ teaspoon dried sage
salt and ground pepper, to taste
1. Sautée the onions, garlic and mushrooms in olive oil over a medium heat for around 6 or 7 minutes. Set aside to cool, then purée in a food processor, with the parsley.
2. Transfer the onion-mushroom mix to a bowl, and add the rest of the ingredients. Place in the fridge for at least an hour to cool.
3. Either serve with vegetables and crackers as a pâté; or preheat the oven to 350°F, form mixture into patties with cool, wet hands, brush with olive oil, and cook for 20 minutes, or until crisp.