Mushroom and leek pate
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Mushroom and leek pate
  Pate    Appetizers    Vegetarian    Canadian    Mushrooms    Leeks  
Last updated 6/12/2012 12:56:28 AM. Recipe ID 18692. Report a problem with this recipe.
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      Title: Mushroom and leek pate
 Categories: Appetizers, Vegetarian, Canadian, Mushrooms
      Yield: 6 Servings
 
      2 tb Butter
      1 c  Leeks or onion -- thinly
           Sliced
    1/2 c  Celery -- chopped
      2    Cloves garlic -- minced
  1 1/2 ts Dried thyme
    1/2 ts Pepper
      1 pn Salt
  1 1/2 lb Mushrooms
      2 tb Sherry
      1 ts Worcestershire sauce
      2 tb Tomato paste
      4 oz Light cream cheese --
           Softened
      2 tb Fresh parsley
 
  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.
  
        6    servings
  
  Per serving: about 95 calories, 3 g protein, 7 g fat, 6 g
  carbohydrate. Source:  [-=PAM=-] PA_Meadows@msn.com
  
  




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Recipe ID 18692 (Apr 03, 2005)

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