Title: Mushroom Pate
Categories: Appetizer Vegetarian
Yield: 20 Servings

1	c	Butter
1	md	Leek, white only, chopped
2	sm	Cloves garlic, minced
1 1/2	lb	Fresh mushrooms - coarsely chopped
2	tb	Chopped fresh parsley
1	ts	Dried thyme
1/2	c	Dry white wine
2	tb	Dry sherry or sauterne
1/4	ts	Pepper
1/8	ts	Salt
		Fresh herbs, if desired
		Carrot flowers, if desired
		Toasted French bread slices

Melt butter in large heavy skillet. Add leek and garlic. Cook over medium heat until leek is tender, about 8 minutes. Stir in mushrooms, parsley and thyme. Continue cooking about 10 minutes. Stir in wine, sherry, salt and pepper. Cook, stirring occasionally, until liquid is reduced and thickened, about 10 minutes. Cool mixture slightly. Puree in blender or food processor until smooth. Place mixture in 3-cup container. Garnish with fresh herbs and carrots. Serve with toasted French bread slices.

Yield: 20 servings Serving Size: about 2 tablespoons

Nutritional Information

per serving Calories 100 Total Fat 9 g Total Carbohydrates 3 g Protein 1 g Vitamin A 8 %DV Calcium 10 mg

Copyright American Dairy Association (Reprinted with permission)

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