Side Pannel
Mushroom Pate
Ingredients List
- 1/3 c Coarsely chopped pecans
- 1/4 c Butter
- 3/4 c Finely chopped onion
- 2 Cloves garlic, minced
- 1 lb Mushrooms, finely chopped
- 2 tb Dry vermouth
- 1/4 ts Salt
- Pepper
- 2 tb Parmesan cheese
- 2 tb Sour cream
- 1 tb Finely chopped fresh parsley
Directions
Toast pecans on baking sheet in 350 F oven for about 5 minutes or until
fragrant; set aside. In large heavy skillet, melt butter over medium heat.
Add onion and garlic, cook, stirring occasionally, until softened, about 4
minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring
often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer
or until most of the moisture has evaporated. Remove from heat, stir in
cheese and set aside to cool. Mix in sour cream and parsley. Taste and
adjust seasonings if necessary. Transfer to serving bowl. Cover and
refrigerate until ready to serve. Just before serving, sprinkle with
pecans. Makes about 1 1/2 cups.
fragrant; set aside. In large heavy skillet, melt butter over medium heat.
Add onion and garlic, cook, stirring occasionally, until softened, about 4
minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring
often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer
or until most of the moisture has evaporated. Remove from heat, stir in
cheese and set aside to cool. Mix in sour cream and parsley. Taste and
adjust seasonings if necessary. Transfer to serving bowl. Cover and
refrigerate until ready to serve. Just before serving, sprinkle with
pecans. Makes about 1 1/2 cups.
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