| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
Appetizers, Vegan |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Butter |
| 1 |
c |
Leeks or onion, thinly |
|
|
Sliced |
| 1/2 |
c |
Celery, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 1/2 |
t |
Dried thyme |
| 1/2 |
t |
Pepper |
| 1 |
pn |
Salt |
| 1 1/2 |
lb |
Mushrooms |
| 2 |
T |
Sherry |
| 1 |
t |
Worcestershire sauce |
| 2 |
T |
Tomato paste |
| 4 |
oz |
Light cream cheese |
|
|
Softened |
| 2 |
T |
Fresh parsley |
|
|
servings |
INSTRUCTIONS
In large saucepan, melt butter over medium heat; cook leeks, celery,
garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes
or until leeks are softened and lightly browned. Meanwhile, in food
processor or by hand, coarsely chop mushrooms; set aside. Stir sherry
and Worcestershire sauce into pan, cook for 30 seconds, stirring to
deglaze pan. Increase heat to high; add mushrooms and cook, stirring
occasionally, for about 10 minutes or until liquid is evaporated. Stir
in tomato paste; cook for 1 minute. Let mushroom mixture cool to room
temperature. In food processor or blender, mix cream cheese with
mushroom mixture just until almost smooth. Line 2-cup loaf pan or mold
with plastic wrap; sprinkle chopped parsley evenly over bottom. Spoon
in mushroom mixture, smoothing top. Cover with plastic wrap and
refrigerate for at least 4 hours or until firm. [Pate can be
refrigerated for up to 3 days.] Uncover pate and unmold onto serving
plate; remove plastic wrap and smooth with palette knife. Serve with
water crackers or toasted flatbread. Per serving: about 95 calories,
3 g protein, 7 g fat, 6 g carbohydrate. Source: [-=PAM=-]
PA_Meadows@msn.com Recipe By : Canadian Living magazine Nov 95;
Recipe by Dana McCauley From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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