Mushroom pate #2
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Mushroom pate #2
  Pate    Appetizers    Dips    Cheese    Mushrooms  
Last updated 6/12/2012 12:51:12 AM. Recipe ID 12723. Report a problem with this recipe.
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      Title: Mushroom pate #2
 Categories: Appetizers, Dips, Cheese
      Yield: 6 servings
    1/3 c  Coarsely chopped pecans
    1/4 c  Butter
    3/4 c  Finely chopped onion
      2    Cloves garlic, minced
      1 lb Mushrooms, finely chopped
      2 tb Dry vermouth
    1/4 ts Salt
      2 tb Parmesan cheese
      2 tb Sour cream
      1 tb Finely chopped fresh parsley
  Toast pecans on baking sheet in 350 F oven for about 5 minutes or
  until fragrant; set aside.  In large heavy skillet, melt butter over
  medium heat. Add onion and garlic, cook, stirring occasionally, until
  softened, about 4 minutes.  Add mushrooms; cook for 6 minutes over
  medium high heat, stirring often.  Add vermouth, salt and pepper to
  taste; cook for 2 minutes longer or until most of the moisture has
  evaporated. Remove from heat, stir in cheese and set aside to cool.
  Mix in sour cream and parsley. Taste and adjust seasonings if
  necessary. Transfer to serving bowl. Cover and refrigerate until
  ready to serve. Just before serving, sprinkle with pecans.  Makes
  about 1 1/2 cups.
  Origin: Canadian Living, December 1988. Shared 

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Recipe ID 12723 (Apr 03, 2005)

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