Include in Print View:

Nov-Dinner: Mushroom & Leet Pate

Nov-Dinner: Mushroom & Leet Pate recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 472.0
Dietary: Gluten-free, Vegetarian
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
  • 2 tablespoon Butter
  • 1 cup Leeks or onion, thin slice
  • 1/2 cup Celery, chopped
  • 2 Garlic Cloves, minced
  • 1 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Pepper
  • 1 pn Salt
  • 1 1/2 pound Mushrooms
  • 2 tablespoon Sherry
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoon Tomato paste
  • 4 ounce Light cream cheese, soften
  • 2 tablespoon Fresh parsley, chopped
Directions
  1. 1
    In large saucepan,
  2. 2
    melt butter over medium
  3. 3
    heat ;
  4. 4
    cook leeks, celery, garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes or until leeks are softened and lightly browned.
  5. 5
    Meanwhile, in food processor or by hand, coarsely chop mushrooms; set aside.
  6. 6
    Stir sherry and worcestershire sauce into pan, cook for 30 seconds, stirring to deglaze pan.
  7. 7
    heat to high;
  8. 8
    add mushrooms and
  9. 9
    cook , stirring occasionally, for about 10 minutes or until liquid is evaporated.
  10. 10
    Stir in tomato paste; cook for 1 minute.
  11. 11
    Let mushroom mixture cool to room temperature.
  12. 12
    In food processor or blender, mix cream cheese with mushroom mixture just until almost smooth.
  13. 13
    Line 2-cup loaf pan or mould with plastic wrap; sprinkle chopped parsley evenly over bottom.
  14. 14
    Spoon in mushroom mixture, smoothing top.
  15. 15
    Cover with plastic wrap and refrigerate for at least 4 hours or until firm.
  16. 16
    [Pate can be refrigerated for up to 3 days.]
  17. 17
    Uncover pate and unmould onto serving plate;
  18. 18
    remove plastic
  19. 19
    wrap and smooth with palette knife.
  20. 20
    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.

Keywords: amp, appetizer, blending, butter, celery, cheese, chopped, cloves, cream, dried, fresh, international, leeks, leet, light, minced, mushroom, mushrooms, novdinner, onion
Read it online: https://www.chefs-mate.com/recipe/nov-dinner-mushroom-leet-pate/