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Mushroom Pate

Diet.Chef's picture
Ingredients
  Dried porcini mushrooms 1⁄2 Ounce
  Water 1⁄2 Cup (8 tbs)
  Tawny port 1⁄2 Cup (8 tbs)
  Chopped fresh mushrooms 2 Cup (32 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Neufchatel cheese 3 Ounce, softened
  Minced fresh parsley 1⁄3 Cup (5.33 tbs)
Directions

Combine first 3 ingredients in a small saucepan.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Remove from heat, and let stand 30 minutes.
Drain, reserving liquid; finely chop porcini mushrooms.
Set aside.
Pour reserved liquid through a cheesecloth-lined sieve or colander.
Return liquid to saucepan.
Bring to a boil; boil 5 to 7 minutes, uncovered, or until mixture reduces to 1/3 cup.
Add fresh mushrooms and onion; reduce heat, and cook 8 to 10 minutes or until liquid evaporates.
Remove from heat; stir in chopped porcini mushrooms.
Let cool completely.
Beat Neufchatel cheese at high speed of an electric mixer until light and fluffy; add parsley, and beat well.
Stir in mushroom mixture.
Transfer mixture to a small crock or bowl; cover and chill at least 1 hour.

Recipe Summary

Cuisine: 
French
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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