INGREDIENTS

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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