Pecan mushroom pate
1 1/3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | pounds | Mushrooms; fresh, chopped |
| 2 | tablespoons | Onion; finely chopped |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper; coarse ground |
| 1 | cup | Pecans; toasted, divided coarsely chopped |
| 1 | tablespoon | Whipping cream |
| 1 | tablespoon | Madeira wine |
| 1 | Gherkins (jar) | |
| 1 | Crackers | |
Directions
In hot butter cook mushrooms and onion until onion is tender and liquid has evaporated, stirring occasionally. Stir in salt and pepper. Reserve 1 T. pecans. In covered blender or food processor blend remaining pecans until paste is formed. Add mushroom mixture, cream and wine. Blend until smooth. Spoon into 2 cup serving dish.
Garnish with reserved pecans. Cover; refrig. until serving time, at least 2 hours. Serve with crackers and gherkins.
Source: Treasury of Campbell's Recipes. Typed by Pat Busst, Calgary, Alberta, 94-09-09. Posted by Jack Busst on the "Gourmet" echo 94-10-17. Submitted By JACK BUSST On 10-16-94