Prep 30 mins
Cook 8 hrs
An appetizer I created for a vegetarian dinner party.
- 1 1⁄2 lbs assorted mushrooms, chopped
- 3⁄4 cup butter
- 3⁄4 cup shallot, minced
- 1 teaspoon dried thyme
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon black pepper
- 3 tablespoons fresh parsley, minced
- 3 tablespoons heavy cream
- 1⁄2 cup cognac, preferably VSOP
- Melt about half the butter in a large heavy bottomed skillet over medium heat.
- Add mushrooms, shallots, thyme, nutmeg, pepper and parsley. Stir to coat and cover.
- Cook about five minutes, uncover, and stir.
- Cover again and repeat the process until the mushrooms are soft (about 15 minutes total).
- Uncover and allow the liquid to evaporate until the pan is still moist.
- Add the cream and stir constantly until coated (about 3 minutes).
- Transfer the contents to a food processor. Pulse twice.
- Scrape down the sides and add the remainder of the butter in about 2 tbs chucks, pulsing between.
- Scrape down the sides and while the food processor is running slowly add half the cognac through the feed tube.
- Scrape down the sides again and add the rest of the cognac while running.
- The result should be a fairly smooth soft spread (the texture is a little like creole mustard).
- Place the mixture in ramekins or other smallish serving bowls cover and chill overnight.
- Service with bread, crackers, or vegetables.