| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Pate, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
md |
Leek, white only, chopped |
| 2 |
cl |
Garlic, minced |
| 1 1/2 |
lb |
Coarsely chopped mushrooms |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Dried thyme |
| 1/2 |
c |
Dry white wine |
| 2 |
tb |
Dry sherry or sauterne |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Salt |
|
|
Fresh herbs, if desired |
|
|
Carrot flowers if desired |
|
|
Toasted french bread slices |
INSTRUCTIONS
Melt butter in a large skillet. Add leek and garlic. Saute until leek is
tender, about 8 minutes.
Stir in mushrooms, parsley and thyme. Saute until mushrooms give off their
juices, about 10 minutes.
Stir in wine or sherry. Season to taste. Cook, stirring occasionally,
until liquid is reduced and thickened, about 10 minutes. Cool mixture
slightly.
Puree in blender or food processor until smooth. Place mixture in 3-cup
terrine. Refrigerate, covered, several hours or overnight. Garnish with
fresh herbs and carrots. Serve with toasted French bread slices. Store
tightly wrapped in the refrigerator, this intensely-flavored spread can be
prepared up to two days in advance.
If you like, substitute some of the more exotic mushrooms that are readily
available today, such as shitake, enoki or oyster, for part of the
mushrooms.
Posted to MealMaster Recipes List, Digest #150
Date: Thu, 30 May 1996 11:59:11 -0600
From: Arlene Schiffman <arlenes@holly.colostate.edu>
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”