2 tbsp butter
1 cup leeks or onion, thin slice
1/2 cup celery, chopped
2 garlic cloves, minced
1 1/2 tsp dried thyme
1/2 tsp pepper
1 pinch salt
1 1/2 lb mushrooms
2 tbsp sherry
1 tsp worcestershire sauce
2 tbsp tomato paste
4 oz light cream cheese, soften
2 tbsp fresh parsley, chopped
Directions
In large saucepan, melt butter over medium heat; cook leeks, celery,
garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes
or until leeks are softened and lightly browned.
Meanwhile, in food processor or by hand, coarsely chop mushrooms; set
aside. Stir sherry and worcestershire sauce into pan, cook for 30
seconds, stirring to deglaze pan.
Increase heat to high; add mushrooms and cook, stirring occasionally,
for about 10 minutes or until liquid is evaporated. Stir in tomato
paste; cook for 1 minute. Let mushroom mixture cool to room
temperature.
In food processor or blender, mix cream cheese with mushroom mixture
just until almost smooth. Line 2-cup loaf pan or mould with plastic
wrap; sprinkle chopped parsley evenly over bottom. Spoon in mushroom
mixture, smoothing top. Cover with plastic wrap and refrigerate for
at least 4 hours or until firm. [Pate can be refrigerated for up to 3
days.]
Uncover pate and unmould onto serving plate; remove plastic wrap and
smooth with palette knife.
Serve with water crackers or toasted flatbread.
6 servings for $7.65CDN [Nov 95]
Tip: For a chunkier pate, pure all but 1 cup of the mushroom mixture,
then fold it back into the mixture before transferring to loaf pan.
To prepare leeks, trim off limp outer leaves, leaving root end
intact. Trim off flat dark green leaves where they start to pale.
Slit each leek stalk from green leaf end almost to root end. Holding
leek root end up and spreading leaves, flush out grit under cold
water. Per serving: about 95 calories, 3 g protein, 7 g fat,
6 g carbohydrate.
Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
Compote
Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen Recipe by Dana McCauley
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Nov-Dinner: Mushroom & Leet Pate Recipe brought to you by Recipe Ideas
Categories: Dinner; Mushroom; Vegetable
The History of Recipes
We are able to track the history of meal recipes back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these old cook books were just basic hieroglyphic or cunieform recipes for food preparation.
Moving on, there were two interesting books which were published in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of that time. By the advent of the 1900s, cookery publications were in high demand, mostly as a result of increased literacy, more spare time and disposable income. |
We hope you enjoy this Nov Dinner_ Mushroom & Leet Pate recipe.
