Mushroom & Leek Pate

[Guest guest]

I love pate

this could easily be made Vegan with your favorite butter replacement and

cream cheese substitution...

I'm not personally sure if silken tofu would work, I would think the texture

would but some flavoring would need to be added to make up for the

difference in flavors.

 

Tanaista

 

Mushroom & Leek Pate

 

2 tb Butter

1 c Leeks or onion -- thinly

Sliced

1/2 c Celery -- chopped

2 Cloves garlic -- minced

1 1/2 ts Dried thyme

1/2 ts Pepper

1 pn Salt

1 1/2 lb Mushrooms

2 tb Sherry

1 t Worcestershire sauce

2 tb Tomato paste

4 oz Light cream cheese --

Softened

2 tb Fresh parsley

 

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 mold 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 unmold onto serving plate; remove plastic wrap and

smooth with palette knife. Serve with water crackers or toasted

flatbread.

 

6 servings

 

Per serving: about 95 calories, 3 g protein, 7 g fat, 6 g

carbohydrate. Source: [-=PAM=-] PA_Meadows

 

Recipe By : Canadian Living magazine Nov 95; Recipe by Dana

 

 

 

 

McCauley

 

 

 

 

 

Yield: 6 Preparation Time :0:00