Mushroom pate #2 Recipe

Home -> [Appetizers, Cheese, Dips & Spreads, Terrines / Mousses & Pates] -> [Mushroom pate #2 Recipe]

Mushroom pate #2

Artist:	_	Yield:	6
Categories:	Appetizers, Cheese, Dips & Spreads, Terrines / Mousses & Pates	Rating:	0
Favorites	Add to Favorites	Print Recipe

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

Procedures:

1	Toast pecans on baking sheet in 350°F oven for about 5 minutes or until fragrant; set aside.
2	In large heavy skillet, melt butter over medium heat.
3	Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes.
4	Add mushrooms; cook for 6 minutes over medium high heat, stirring often.
5	Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated.
6	Remove from heat, stir in cheese and set aside to cool.
7	Mix in sour cream and parsley.
8	Taste and adjust seasonings if necessary.
9	Transfer to serving bowl.
10	Cover and refrigerate until ready to serve.
11	Just before serving, sprinkle with pecans.
12	Makes about 1 ?cups.