Mushroom Pate
From desertgypsy 15 years agoIngredients
- 2 pounds assorted mushrooms, Shiitake, Portabella, Crimini and Chanterelle, at least two varieties shopping list
- 4 tablespoons butter shopping list
- 1/4 teaspoon thyme dried leaf shopping list
- 1/4 teaspoon dried basil leaf shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/4 cup brandy shopping list
- Saly and white pepper to taste shopping list
- 8 ounces cream cheese, softened shopping list
How to make it
- Chop, small, the mushrooms using the stems if they are not too tuff
- Melt butter in a large skillet then add the mushrooms and spices
- Cook over medium heat stirring frequently until amost of the juices are gone
- Stand back and add the brandy and flame.
- Continue to stir until the mixture is dry
- Stir in softened cream cheese until well blended
- Add salt & pepper to taste
- Line a mold with plastic wrap and spread the mixture into it
- Chill at least 6 hours, best overnight.
People Who Like This Dish 2
- jimrug1 Peoria, IL
- bluewaterandsand GAFFNEY, SC
- je_suis_cindy Whereever, CA
- desertgypsy Santa Clara, NM
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The Rating
Reviewed by 3 people-
This is a good one and I will try at our next party.
bluewaterandsand in GAFFNEY loved it
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