Pecan Mushroom Paté

"Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream."
 
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Ready In:
12mins
Ingredients:
8
Yields:
1 1/3 cups
Serves:
12
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ingredients

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directions

  • In a large skillet melt butter over medium heat and add mushrooms and shallot.
  • Saute until shallot is tender and mushrooms give up their liquid.
  • Stir in salt & pepper.
  • Reserve 1 Tablespoon of the pecans.
  • In blender or food processor blend remaining pecans until a paste is formed.
  • Add the mushroom mixture, cream and madeira, blending until smooth.
  • Spoon into a serving dish and sprinkle with reserved pecans.
  • Cover and refrigerate at least 2 hours.
  • Serve with crackers, melba rounds or party rye.

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Reviews

  1. While this was a good spread, it lacked a little something in taste as we all found it a bit bland. I will make this again, but increase the amount of shallots to 2 tablespoons, and add some fresh garlic. Can't wait to make it again, and I will let you know if it turns out alright.
     
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