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LOCATION: Recipes >> Vegetarian >> Mushroom Pate 01

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Mushroom Pate

1/2 oz dried porcini mushrooms
1/2 C water
1/2 C tawny port (or other heavy red, sweet wine)
2 C chopped fresh mushrooms
1/2 C minced onion
3 oz neufchatel cheese, softened
1/3 C minced parsley

Combine first three ingredients in a small saucepan. Bring to a
boil; cover, reduce heat, and simmer 10 minutes. Remove from heat,
and let stand 30 minutes. Drain, reserving liquid; finely chop
porcini mushrooms. Set aside.

Pour reserved liquid through a cheesecloth lines sieve or colander.
Return liquid to saucepan. Bring to a boil; boil 5-7 minutes,
uncovered, or until mixture reduces to 1/3C. Add fresh mushrooms
and onion; reduce heat, and cook 8-10 minutes or until liquid
evaporates. Remove from heat; stir in chopped porcini mushrooms.
Let cool completely.

Beat neufchatel cheese at high speed with an electric mixer until
light and fluffy; add parsley and beat well. Stir in mushroom
mixture. Transfer mixture to small crock or bowl; cover and chill
at least 1 hour. Serve with Melba rounds or unsalted crackers.
Yield: 1 1/2 C


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