Holiday Recipe Is Delicious
By John Graham
December 10th, 2013
I recently tasted a Mushroom Pate that was so wonderful I asked for the recipe. It was prepared by Brigid McVaugh, Clinical Dietitian at St. Luke’s Medical Center. Try it and I believe you will see why I wanted the recipe.
Beware, the recipe calls for Sherry but to be honest I couldn’t taste it. Come to think of it, denial is the first stage of Alcoholism, so take what I say with a grain of salt.
Receive this recipe as an early Holiday gift from me.
2 tablespoons butter, melted
1 pound fresh mushrooms, wiped clean, stemmed, thinly sliced (a mixture is nice, but I used all usual ones from the grocery store)
2 small cloves garlic, minced
8 ounces quality cream cheese (I used Philadelphia Neufchatel – less fat)
½ cup medium dry sherry (I used half medium dry and half cream sherry – ran out!)
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh marjarom
1 tablespoon chopped fresh thyme
½ teaspoon chopped fresh rosemary
1 teaspoon black pepper
Saute the mushrooms in the butter for about 5 minutes (or so) until most of the liquid has evaporated. Cool to room temperature. Line a 2 -3 cup mold with plastic wrap; set aside. Combine mushrooms and remaining ingredients in food processor and process until smooth. Cover and refrigerate at least overnight. Unmold, remove wrap and serve.
God bless you this Festive season and in the coming year!