MUSHROOM PATE

By á-9295

Ingredients

• 1 C BUTTER (2 STICKS)
• 1 1/2 LBS COARSELY CHOPPED MUSHROOMS
• 1 MEDIUM SIZED LEEK, WHITE ONLY CHOPPED
• 2 SMALL CLOVES GARLIC, MINCED
• 1 TSP DRIED THYME
• 1/2 C WINE
• 1/4 TSP PEPPER
• 1/4 TSP ONION SALT

Preparation

Step 1

MELT BUTTER IN LARGE HEAVY SKILLET ADD LEEK AND GARLIC. SAUTE UNTIL LEEK IS TENDER, ABOUT 8 MINUTES. STIR IN MUSHROOMS AND OTHER SPICES. SAUTE UNTIL MUSHROOMS GIVE OFF THEIR JUICES ABOUT 10 MINUTES. STIR IN WINE. COOK STIRRING OCCASIONALLY UNTIL LIQUID IS REDUCED AND THICKENED, ABOUT TEN MINUTES. COOL MIXTURE SLIGHTLY AND THEN PUREE IN FOOD PROCESSOR UNTIL SMOOTH. REFIRGERATE COVERED SEVERAL HOURS OR OVERNIGHT. SERVE WITH TOASTED FRENCH BREAD SLICES.