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LOCATION: Recipes >> Vegetarian >> Mushroom Pate 08

Print this Recipe    Mushroom Pate 08

Mushroom Pate
Yield: 1 servings

1 onion chopped
5 green onions chopped
3 ribs celery chopped
3 garlic cloves chopped
1 stick (1/2 cup or 1/4 lb) unsalted butter
2 lb mushrooms, sliced thin
2 c walnuts chopped
1 tb dried basil crumbled
1 tb dried thyme crumbled
1 tb dried oregano crumbled
1 1/2 ts dried rosemary ground
1 1/2 ts salt
12 oz cream cheese, softened and cut into pieces
3/4 c fine fresh bread crumbs
1/2 ts black pepper
3 lg eggs, beaten lightly

In a large skillet cook the onion, the green onions, the celery,
and the garlic over moderately low heat, stirring until vegetables
are softened. Increase to moderately high heat, and the mushrooms
and walnuts in 3 batches, stir, cook for 3 minutes after each
addition. Add basil, thyme, oregano, rosemary, and salt to mixture.
Stir.

Cook, stirring frequently, for 10 minutes or until the liquid the
mushrooms give off is evaporated. Stir in the cream cheese and heat
the mixture until it is well combined. Stir in the bread crumbs
and black pepper and cool to room temperature. Use a food processor
to chop the mixture fine. Do it in batches. Combine batches in bowl
and stir in eggs.

Spoon the mixture into a buttered pan, 9 x 5 x 2 2/2 inches (7 cup
capacity) and rap the pan gently on a flat surface several times
to expel air bubbles. Cover the mixture with waxed paper then with
foil, crimping the foil tightly around the edges of the pan. Bake
the mixture in a preheated 350 deg. oven for 1 hour. Cool, then
chill it overnight, still covered.

Remove foil and waxed paper, run a knife around the pate and
carefully invert pate onto a platter. Garnish with piped mustard
butter, see below. Serve extra mustard butter along side. A butter
knife will cut the pate so you don't need to pre-slice it.


Mustard butter

2 sticks (1 cup) unsalted butter
1/4 cup Dijon-style mustard
1/4 tsp salt
1/4 tsp white pepper

In a bowl cream together all ingredients. Chill until just firm
enough to pipe. Transfer the butter to a pastry bag fitted with a
decorative tip and pipe rosettes onto top of pate.

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