Pecan Mushroom Pate Recipe
Yield: 1 1/3 cupsRecipe by luhu.jp
Ingredients:
2 T: Butter,
- coarsely chopped,
1/2 lbs: Mushrooms, fresh, chopped
1 T: Whipping cream,
2 T: Onion, finely chopped
1 T: Madeira wine,
1/2 t: Salt,
1: Gherkins, jar
1/8 t: Black pepper, coarse ground
1: Crackers,
1 cup: Pecans, toasted, divided
Directions:
In hot butter cook mushrooms and onion until onion is tender and
liquid has evaporated, stirring occasionally. Stir in salt and
pepper. Reserve 1 T. pecans. In covered blender or food processor
blend remaining pecans until paste is formed. Add mushroom mixture,
cream and wine. Blend until smooth. Spoon into 2 cup serving dish.
Garnish with reserved pecans. Cover; refrig. until serving time, at
least 2 hours. Serve with crackers and gherkins.
Source: Treasury of Campbells Recipes. Typed by Pat Busst, Calgary,
Alberta, 94-09-09. Posted by Jack Busst on the "Gourmet" echo
94-10-17. Submitted By JACK BUSST On 10-16-94
Source from luhu.jp
liquid has evaporated, stirring occasionally. Stir in salt and
pepper. Reserve 1 T. pecans. In covered blender or food processor
blend remaining pecans until paste is formed. Add mushroom mixture,
cream and wine. Blend until smooth. Spoon into 2 cup serving dish.
Garnish with reserved pecans. Cover; refrig. until serving time, at
least 2 hours. Serve with crackers and gherkins.
Source: Treasury of Campbells Recipes. Typed by Pat Busst, Calgary,
Alberta, 94-09-09. Posted by Jack Busst on the "Gourmet" echo
94-10-17. Submitted By JACK BUSST On 10-16-94
Source from luhu.jp
Tags
Appetizer