Mushroom Pate #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Coarsely chopped pecans,
1/4 cup: Butter,
3/4 cup: Finely chopped onion,
2 Cloves: garlic, minced
1 lbs: Mushrooms, finely chopped
2 tbsp: Dry vermouth,
1/4 tsp: Salt,
Pepper,
2 tbsp: Parmesan cheese,
2 tbsp: Sour cream,
1 tbsp: Finely chopped fresh parsley,
Directions:
Toast pecans on baking sheet in 350 F oven for about 5 minutes or
until fragrant; set aside. In large heavy skillet, melt butter over
medium heat. Add onion and garlic, cook, stirring occasionally, until
softened, about 4 minutes. Add mushrooms; cook for 6 minutes over
medium high heat, stirring often. Add vermouth, salt and pepper to
taste; cook for 2 minutes longer or until most of the moisture has
evaporated. Remove from heat, stir in cheese and set aside to cool.
Mix in sour cream and parsley. Taste and adjust seasonings if
necessary. Transfer to serving bowl. Cover and refrigerate until
ready to serve. Just before serving, sprinkle with pecans. Makes
about 1 1/2 cups.
Origin: Canadian Living, December 1988. Shared by: Sharon Stevens
Source from luhu.jp
until fragrant; set aside. In large heavy skillet, melt butter over
medium heat. Add onion and garlic, cook, stirring occasionally, until
softened, about 4 minutes. Add mushrooms; cook for 6 minutes over
medium high heat, stirring often. Add vermouth, salt and pepper to
taste; cook for 2 minutes longer or until most of the moisture has
evaporated. Remove from heat, stir in cheese and set aside to cool.
Mix in sour cream and parsley. Taste and adjust seasonings if
necessary. Transfer to serving bowl. Cover and refrigerate until
ready to serve. Just before serving, sprinkle with pecans. Makes
about 1 1/2 cups.
Origin: Canadian Living, December 1988. Shared by: Sharon Stevens
Source from luhu.jp