Mushroom & Leek Pate Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1 cup: Leeks or onion, thinly
Sliced,
1/2 cup: Celery, chopped
2 Cloves: garlic, minced
1 1/2 tsp: Dried thyme,
1/2 tsp: Pepper,
1 pinch: Salt,
1 1/2 lbs: Mushrooms,
2 tbsp: Sherry,
1 tsp: Worcestershire sauce,
2 tbsp: Tomato paste,
4 ounce: Light cream cheese --,
Softened,
2 tbsp: Fresh parsley,
Directions:
In large saucepan, melt butter over medium heat; cook leeks, celery,
garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes
or until leeks are softened and lightly browned.
Meanwhile, in food processor or by hand, coarsely chop mushrooms; set
aside.
Stir sherry and Worcestershire sauce into pan, cook for 30 seconds,
stirring to deglaze pan. Increase heat to high; add mushrooms and
cook, stirring occasionally, for about 10 minutes or until liquid is
evaporated. Stir in tomato paste; cook for 1 minute. Let mushroom
mixture cool to room temperature.
In food processor or blender, mix cream cheese with mushroom mixture
just until almost smooth. Line 2-cup loaf pan or mold with plastic
wrap; sprinkle chopped parsley evenly over bottom. Spoon in mushroom
mixture, smoothing top. Cover with plastic wrap and refrigerate for
at least 4 hours or until firm. [Pate can be refrigerated for up to
3 days.]
Uncover pate and unmold onto serving plate; remove plastic wrap and
smooth with palette knife. Serve with water crackers or toasted
flatbread.
6 servings
Per serving: about 95 calories, 3 g protein, 7 g fat, 6 g
carbohydrate. Source: [-=PAM=-] PA_Meadows@msn.com
Recipe By : Canadian Living magazine Nov 95; Recipe by Dana
McCauley
Source from luhu.jp
garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes
or until leeks are softened and lightly browned.
Meanwhile, in food processor or by hand, coarsely chop mushrooms; set
aside.
Stir sherry and Worcestershire sauce into pan, cook for 30 seconds,
stirring to deglaze pan. Increase heat to high; add mushrooms and
cook, stirring occasionally, for about 10 minutes or until liquid is
evaporated. Stir in tomato paste; cook for 1 minute. Let mushroom
mixture cool to room temperature.
In food processor or blender, mix cream cheese with mushroom mixture
just until almost smooth. Line 2-cup loaf pan or mold with plastic
wrap; sprinkle chopped parsley evenly over bottom. Spoon in mushroom
mixture, smoothing top. Cover with plastic wrap and refrigerate for
at least 4 hours or until firm. [Pate can be refrigerated for up to
3 days.]
Uncover pate and unmold onto serving plate; remove plastic wrap and
smooth with palette knife. Serve with water crackers or toasted
flatbread.
6 servings
Per serving: about 95 calories, 3 g protein, 7 g fat, 6 g
carbohydrate. Source: [-=PAM=-] PA_Meadows@msn.com
Recipe By : Canadian Living magazine Nov 95; Recipe by Dana
McCauley
Source from luhu.jp