Shiitake Mushroom Pate
|Cream cheese||8 Ounce, softened|
|Sour cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Shiitake mushrooms||2 Pound, cleaned, trimmed, and halved|
|Onion||1⁄2 Large, coarsely chopped|
|Minced garlic||1 Tablespoon|
|Dried basil||2 Tablespoon|
|Dried thyme||1 Tablespoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Dried rosemary||1 1⁄2 Teaspoon|
COMBINE THE CREAM CHEESE, sour cream, Parmesan cheese, and eggs in a food processor and process until smooth.
Put the bread crumbs in a large bowl and pour the cream cheese mixture over them.
Process the mushrooms, onion, and garlic in the food processor, pulsing until they are evenly chopped; you may need to work in batches.
Do not overprocess; the mushroom mixture should still be somewhat chunky.
Add it to the cream cheese mixture, followed by the basil, thyme, oregano, and rosemary.
Stir to mix well, adding a pinch of salt.
GENEROUSLY GREASE a 9-inch springform pan.
Line the bottom with a round of parchment paper and grease the paper.
Press the mushroom mixture evenly into the prepared pan, pressing it down evenly.
Top with a greased round of parchment paper, then cover the pan with foil.
Bake until a knife blade inserted in the center for a few seconds comes out hot, about 1 hour.
Serve either warm or chilled, cut into wedges.