Wild Mushroom Pate
Source of Recipe
ww recipes
List of Ingredients
1 Tbs (15 ml) olive oil
1/2 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1 lb (450 g) fresh mushrooms such as portobello,
oyster, crimini, porcini, shiitake, or white button,
coarsely chopped
1/4 cup (60 ml) dry sherry
Salt and freshly ground pepper to taste
3 Tbs (45 ml) freshly grated Parmesan cheese
2 tsp (10 ml) lemon juiceRecipe
Heat the oil in a large skillet over moderate heat and saute the
onions and garlic until tender but not brown, about 10 minutes. Add
the mushrooms, sherry, salt, and pepper and cook uncovered, stirring
frequently, over moderate heat until the mushrooms are very tender and
most of the liquid has evaporated, about 10 minutes. Cool to room
temperature. Combine the mushroom mixture with the Parmesan and lemon
juice in a food processor and process until smooth. Transfer to a
serving bowl and refrigerate for at least 2 hours before serving with
toast points, melba toast, pita bread, or thinly sliced French bread.
Serves 6 to 8.
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