Categories: Appetizers, Vegetarian 
      Yield: 28 servings 
  
      1 c  Pinto beans, soaked               7/8 c  Hot water 
      3 c  Water                             1/2 c  Chopped onion 
      1 ea Bay leaf                            1 tb Olive oil 
      5 ea Garlic cloves, peeled &             3 lg Shiitake mushrooms soaked in 
           -- mashed                                -- 1 c hot water 
      1 ts Salt                                2 tb Mirin sauce 
      1 ts Marjoram                            1 tb Soy sauce 
      1 ts Oregano                           1/4 ts Black pepper 
      1 c  TVP granules or flakes              1 ts Mace 
      1 tb Ketchup                         
  
  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. 
   
  "Vegetarian Times" February, 1992