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MUSHROOMS - Fresh Mushroom Pate
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Adapted from Food for Thought by the Junior League of Birmingham, Ala
| Cookbook club: Fresh mushroom pate DMN http://www.dallasnews.com/lifestyles/food-wine/food-wine-headlines/20130709-cook-book-club-fresh-mushroom-pate.ece Ingredients | |
| 12 ounces | fresh mushrooms, chopped |
| 2 tablespoons | butter |
| 8 ounces | cream cheese, softened |
| 1 tablespoon | lemon juice |
| 1/4 teaspoon | ground white pepper |
| 1/4 teaspoon | garlic powder |
| 2 drops | Tabasco sauce |
| Chopped parsley for garnish | |
| Sliced fresh mushrooms for garnish | |
Directions
Cook mushrooms in butter in a large skillet over medium to high heat for 10 minutes or until liquids have evaporated. Drain and set aside.
Combine cream cheese, lemon juice, pepper, garlic powder and Tabasco in a large bowl; blend until smooth. Add mushrooms and mix well. Chill at least 4 hours.
Mold half of mixture and top with half of chopped parsley. Add remaining mixture, and garnish with remaining parsley and a few sliced mushrooms. Serve with assorted crackers.
Makes 12 servings.
Club comments: The pâte tasted great, (not too “mushroomy”), can be made ahead of time (even day before) and was easy. The test cook used button and cremini mushrooms. It was hardened enough to mold and plate after 21/2 hours, rather than 4.
PER 2 TABLESPOON SERVING: Calories 92 (88% from fat), Fat 9 g (5 g sat), Cholesterol 25 mg, Sodium 82 mg, Trace fiber, Carbohydrates 2 g, Protein 2 g
SOURCE: Adapted from Food for Thought by the Junior League of Birmingham, Ala.; credited to Gerry Palfery Gillespy
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