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Mushroom Pate

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Joined: Dec 14, 2005

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Posted to Thread #29702 at 8:13 am on Jun 23, 2017

Mock French Pate

Subtly spiced and meaty tasting, Originally developed by the Seneca Mushroom Company.

1 lb. fresh mushrooms - finely chopped
1/4 cup unsalted butter
1/3 cup minced onion
1/3 cup chopped celery
2 eggs
1 3 oz. package cream cheese
3/4 cup fine bread crumbs
1 tsp. salt
1/2 tsp. crushed basil
1/4 tsp. crushed oregano
1/4 tsp. crushed rosemary
1/8 tsp. black pepper

Butter a 7 by 4 inch loaf pan. Line with wax paper, leaving an overhang all around to assist in lifting out the pate later.

Preheat the oven to 400 F. Rinse, dry, and chop mushrooms. You should have 5 cups approximately. In a large saucepan melt the butter and saute onions and celery until tender - 5 minutes.

In a large bowl, beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano and pepper. Stir in onion-mushroom mixture and uncooked, chopped mushrooms. Blend well.

Ladle mixture into prepared loaf pan. Cover top with foil and bake untilfirm, about 1 1/2 hours. Cool in pan until lukewarm. Remove from pan using paper overhang as an aid. Remove paper. Serve at room temperature with crackers as an appetizer. Garnish with minced onion and mushroom slices.

Yields: 12-14 portions.


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