Mushroom Pate
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 10-12
Ingredients
- 2 lbs mushrooms (your choice)
- 4 cups water
- 1 lb soft cream cheese (2 8-oz. pkgs.)
- 1⁄4 lb soft sweet butter (1 stick)
- 1 tablespoon fresh rosemary
- 1 teaspoon white pepper
- 1⁄2 teaspoon salt
- 1 teaspoon minced garlic
- 1 ounce marsala wine (optional)
Directions
- Wash the mushrooms and cut into halves.
- Puree the mushrooms with the 4 cups of water in a blender or food processor.
- In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
- Strain the mixture, separating the thicker mushroom portion from the liquid.
- Reserve the mushroom portion.
- Simmer the liquid again until it is reduced to about 1/2 cup.
- Set aside the reduction/glaze.
- While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
- Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
- The pate can be refrigerated for up to 7 days.
- Serve with crackers or toast points.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off