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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