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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 Sliced shiitake mushrooms
  • 1 C Chopped green onions
  • 1 Tbsp COBBLESTREET MKT.™ chopped garlic
  • ½ tsp CULINARY SECRETS® dried tarragon
  • ½ tsp Culinary Secrets® dried rosemary
  • 1/8 tsp Culinary Secrets® nutmeg
  • 1 Tbsp Culinary Secrets® 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.
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