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Sherried Mushroom Cheese Pate

Source of Recipe


From "Smith & Hawken Gardeners' Community Cookbook"






List of Ingredients



• 2 Tbsp butter
  
• 1 lb. fresh mushrooms (preferably a combination of fancy mushrooms), wiped clean, stemmed and thinly sliced
  
• 2 small cloves garlic, minced
  
• 8 ounces quality cream cheese, softened
  
• 1/4 cup medium dry sherry, such as Amontillado
  
• 1 Tbsp chopped fresh tarragon leaves
  
• 1 Tbsp chopped fresh marjoram leaves
  
• 1 Tbsp chopped fresh thyme leaves
  
• 1/2 tsp chopped fresh rosemary leaves
  
• 1 tsp black pepper
  
• Salt
  
• Fresh herb sprigs, for garnish
  
• .
  
• Assorted crackers
  






Instructions



1. Melt the butter in a saucepan over medium heat. Stir in the mushrooms and garlic and sauté until the liquid is evaporated, about 5 minutes. Remove from the heat and cool to room temperature. Line a 2- to 3-cup mold with plastic wrap. Set aside.
   
   
2. Transfer the mushrooms and garlic to a food processor. Add the cream cheese, sherry, chopped tarragon, marjoram, thyme, rosemary and pepper, and blend until smooth. Blend in salt to taste, and scoop the mixture into the lined mold. Cover with plastic wrap and refrigerate until well set, at least overnight.
   
   
3. When ready to serve, peel the plastic wrap cover off the top of the mold. Invert the mold onto a serving plate, prodding it a bit to loosen and release it onto the plate. Peel away the plastic wrap lining. Garnish the plate with herb sprigs and serve, accompanied by a basket of assorted crackers.
   
   Makes about 2 cups.