Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Great appetizer for a dinner or a party!

Ingredients Nutrition

Directions

  1. Wash the mushrooms and cut into halves.
  2. Puree the mushrooms with the 4 cups of water in a blender or food processor.
  3. In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
  4. Strain the mixture, separating the thicker mushroom portion from the liquid.
  5. Reserve the mushroom portion.
  6. Simmer the liquid again until it is reduced to about 1/2 cup.
  7. Set aside the reduction/glaze.
  8. While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
  9. Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
  10. The pate can be refrigerated for up to 7 days.
  11. Serve with crackers or toast points.
  12. Enjoy!

Reviews

(1)
Most Helpful

This was very good! I used the Italian Brown mushrooms and I added a little extra garlic and rosemary for our taste. And I did use the Marsala, I would suggest using it. I will definitely make this when we have our next dinner party!

Kikimony February 16, 2003

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