Wild Mushroom Pate
1/2 pound unsalted butter
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 pounds fresh mushrooms, gently rinsed and chopped
1 tablespoon fresh parsley
1 tablespoon fresh thyme
1/2 cup dry white wine
1/8 cup sherry
salt and pepper to taste
Melt butter, add onion and garlic, and cook gently for a minute. Add mushrooms, parsley and thyme, and cook over moderate heat until mushrooms give off their juices. Stir in the wine and sherry. Cook, stirring occasionally, until liquid is reduced and thickened slightly. Cool briefly, then puree in food processor until smooth. Season to taste with salt and pepper. Pour into individual ramekins and chill until set. I like to garnish with minced red onion and serve with toast.
Gorgeous mushrooms purchased from:
114 West State Street
Kennett Square, PA 19348
610-444-8484
Fresh Mushrooms - You can purchase a wide variety of mushrooms including white, portabella, baby bella, as well as the exotic shitake, maitake and oyster. Other exotic varieties may be ordered.
No comments:
Post a Comment