Mushroom Paté

Mushroom Paté

A sophisticated appetizer for any elegant affair. Serve with toasted french bread rounds/baguettes.

Ingredients

  1. 1 medium leek, white part only, chopped
  2. 2 small cloves garlic, minced
  3. 1 cup (2 sticks) Challenge Butter
  4. 1½ pounds coarsely chopped fresh mushrooms
  5. 2 Tablespoons chopped fresh parsley
  6. 1 teaspoon dried thyme, crushed
  7. ½ cup dry white wine
  8. 2 Tablespoons dry sherry or sauterne
  9. ¼ teaspoon pepper
  10. ⅛ teaspoon salt
  11. Fresh herbs, if desired
  12. Toasted French bread slices

Directions

  1. Step 1

    Sauté leek and garlic in butter in large skillet over medium heat about 8 minutes or until leek is tender.

  2. Step 2

    Stir in mushrooms, parsley and thyme. Sauté about 10 minutes or until mushrooms give off their juices.

  3. Step 3

    Stir in wine, sherry, pepper and salt. Cook, stirring occasionally, about 10 minutes or until liquid is reduced and thickened.

  4. Step 4

    Remove from heat; cool slightly.

  5. Step 5

    Transfer to work bowl of food processor or blender; process until smooth.

  6. Step 6

    Pour mixture into 3-cup tureen or bowl. Cover and refrigerate several hours or overnight.

  7. Step 7

    Garnish with fresh herbs.

  8. Step 8

    Serve with toasted French bread slices.

Source: Recipes from Famous Inns/Seasonal Celebrations-DMI. Reprinted with permission of Dairy Management, Inc

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