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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Mushroom Pâté

Mushroom Pâté

A savory starter seasoned with garlic, tarragon, and rosemary paired with buttered bruschetta or crackers. One pâté serves about 4 people. Serve with buttered bruschetta or crackers.

Ingredients

  • 1 Tbsp Silverbrook® butter
  • 4 oz shiitake mushrooms, sliced
  • 1 c green onions, chopped
  • 1 Tbsp Cobblestreet Market® chopped garlic
  • ½ tsp Culinary Secrets® dried tarragon
  • ½ tsp Culinary Secrets® dried rosemary
  • 1/8 tsp Culinary Secrets® nutmeg
  • 1 Tbsp Katy’s Kitchens® sherry cooking wine
  • 8 oz Fair Meadow® cream cheese, softened

Preparation

  1. Heat butter in a medium frying pan over medium high heat until melted.
  2. Add mushrooms, green onions, garlic, tarragon, rosemary, and nutmeg and cook until mushrooms and onions are soft.
  3. Add sherry cooking wine and cook until liquid is cooked off. Remove from heat and cool slightly.
  4. Blend mushroom mixture and cream cheese in a food processor.
    Line two, one-cup soufflé cups with plastic wrap. Spoon mixture into soufflé cups. Cover and refrigerate for at least 12 hours or overnight for best flavor. CCP: Maintain at ≤41°F.

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