| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms, chopped |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Chopped onion |
| 1/3 |
c |
Chopped celery (if you don't have celery, use another sweet pepper) |
| 1 |
|
Sweet red pepper (green is okay, too), chopped |
| 2 |
|
Eggs |
| 3 |
oz |
Cream cheese, softened |
| 3/4 |
c |
Fine bread crumbs (I always use matzoh meal) |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dried basil (or 2 tsp. fresh) |
| 1/4 |
ts |
Dried rosemary (or 1/2 tsp. fresh) |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
This substance is relentlessly gray. If serving to guests, make sure they
realize it is totally vegetarian or they will think pate means liver. It is
great on good bread, toasted pita triangles, crackers, etc. If you want to
make it more attractive, garnish with thinly sliced fresh mushrooms or some
other camouflage!
Preheat oven to 400 degrees. Melt butter in large pan. Add onion, celery
and red pepper; saute until tender, about 5 min. In processor, beat eggs
and cream cheese until smooth. Add bread crumbs, spices, onion-celery
mixture and mushrooms. Process until smooth. Pour into 3 smallest sized
disposable loaf pans or small casserole or oven-safe ramekins. Mixture
doesn't grow in size, it merely swells a little bit, so you needn't guess
about how full is full. Bake time will vary depending on sizes of pans. One
casserole can take as much as 75 min. I made 3 small loaves and it took an
hour. Mixture should be firm at edges and not liquidy in center.
Serve at room temperature or slightly chilled (store in fridge).
Posted to JEWISH-FOOD digest V96 #114
From: Mark Cohen or Donna Himelfarb <mark.cohen@relex.com>
Date: Mon, 30 Dec 1996 12:11:30 -0500
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”