Nov-Dinner: Mushroom & Leet Pate
Description
This International appetizer features Butter, Leeks or onion, thin slice, Celery, chopped. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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In large saucepan,
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melt butter over medium
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heat ;
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cook leeks, celery, garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes or until leeks are softened and lightly browned.
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Meanwhile, in food processor or by hand, coarsely chop mushrooms; set aside.
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Stir sherry and worcestershire sauce into pan, cook for 30 seconds, stirring to deglaze pan.
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heat to high;
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add mushrooms and
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cook , stirring occasionally, for about 10 minutes or until liquid is evaporated.
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Stir in tomato paste; cook for 1 minute.
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Let mushroom mixture cool to room temperature.
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In food processor or blender, mix cream cheese with mushroom mixture just until almost smooth.
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Line 2-cup loaf pan or mould with plastic wrap; sprinkle chopped parsley evenly over bottom.
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Spoon in mushroom mixture, smoothing top.
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Cover with plastic wrap and refrigerate for at least 4 hours or until firm.
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[Pate can be refrigerated for up to 3 days.]
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Uncover pate and unmould onto serving plate;
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remove plastic
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wrap and smooth with palette knife.
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Serve with water crackers or toasted flatbread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 472.0kcal
- % Daily Value *
- Total Fat 40.8g63%
- Saturated Fat 24.8g124%
- Cholesterol 103.1mg35%
- Sodium 98029.6mg4085%
- Total Carbohydrate 17.6g6%
- Dietary Fiber 3.9g16%
- Sugars 8.9g
- Protein 12.7g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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