Guest guest Posted February 13, 2006 Report Share Posted February 13, 2006 Is this the chik broth granules? Donna --- Chupababi <alcovi wrote: > > * Exported from MasterCook * > <?xml:namespace prefix = o ns = > " urn:schemas-microsoft-com:office:office " /> > Exotic Mushroom Pate > > Recipe By : > Serving Size : 30 Preparation Time :0:00 > Categories : > > Amount Measure Ingredient -- Preparation > Method > -------- ------------ > -------------------------------- > For mushroom pate: > 1 1/2 cups chicken broth > 1 cup dried porcini mushrooms > (about 1 ounce) > 1 stick unsalted butter -- (1/2 cup) > 3/4 cup minced shallot > 2 garlic cloves -- minced > 1/4 cup dry Sherry > 3/4 pound fresh shiitake mushrooms -- > stems discarded and caps sliced thin (about 4-1/2 > cups) > 3/4 pound fresh oyster mushrooms -- > stems discarded and caps sliced thn (about 4 1/2 > cups) > 1 cup heavy cream > 4 large eggs > 1/4 cup whole almonds -- toasted > golden and ground fine > 2 teaspoons chopped fresh thyme leaves > 1/4 cup chopped fresh flat-leafed > parsley leaves -- (wash and dry before chopping) > 1/3 cup fine fresh bread crumbs > 1 1/2 tablespoons fresh lemon juice > 2 teaspoons salt > 1/2 teaspoon freshly ground black pepper > For mushroom topping: > 2 tablespoons unsalted butter > 1 tablespoon olive oil > 1 cup fresh shiitake mushrooms -- > stems discarded and caps quartered > 1 cup fresh oyster mushrooms -- > stems discarded and caps quartered > 3/4 cup whole almonds -- toasted and > chopped coarse [i left mine whole] > 1/4 cup fresh flat-leafed parsley > leaves -- washed and dried > Accompaniment: assorted > toasts and/or > crackers > > > Make pate: > Butter a 2-quart terrine, 12 by 3 by 2-3/4 inches. > Line terrine with wax paper and butter paper. > > In a small saucepan bring broth to a boil and remove > pan from heat. Soak porcini in hot broth 30 minutes, > or until softened. Remove porcini, squeezing out > excess liquid, and reserve soaking liquid. Rinse > porcini to remove any grit and pat dry. Chop porcini > and put in a large bowl. Strain reserved soaking > liquid through a fine sieve lined with a coffee > filter or dampened paper towel into another small > saucepan. Simmer soaking liquid over moderate heat > until reduced to about 1/4 cup and return to bowl > with porcini. > > Preheat oven to 350 degrees F. > > In a large non-stick skillet heat 2 tablespoons > butter over moderate heat until foam subsides and > cook shallot and garlic, stirring, until softened, > about 6 minutes. Add Sherry and cook, stirring, 1 > minute. Transfer shallot mixture to a blender. In > skillet heat 2 tablespoons butter over moderately > high heat until foam subsides and sauté shiitake and > oyster mushrooms in batches, stirring, about > 2 minutes. Add remaining 1/2 stick butter, cut into > pieces, as necessary. Add 2 cups sauté ed mushrooms > to shallot mixuter in blender and add remaining > sauté ed mushrooms to porcini mixture. > > Add cream, eggs, and almonds to mixture in blender > and puree 1 minute, or until very smooth. Add puree > to porcini mixture and stir in remaining pate > ingredients until combined well. [i added the thyme, > parsley, bread crumbs, lemon juice, salt, and pepper > to the blender before blending.] > > Pour mixture into terrine and cover with foil. Put > terrine in a large baking pan and add enough water > to baking pan to reach halfway up sides of terrine. > Bake pate in middle of oven 1 hour and 10 minutes. > (Pate will not be completely set in center.) Remove > terrine from baking pan and cool completely on a > rack. Chill pate in terrine, covered, at least 6 > hours and up to 5 days. Bring pate to room > temperature before unmolding. > > Make topping: > In a large skillet heat butter and oil over > moderately high heat until foam subsides and sauté > mushrooms until tender. Transfer mixture to a > heatproof bowl and cool. Add parsley and season with > salt and pepper, tossing to combine. > > To unmold pate, run a thin knife around edge of > terrine and dip terrine into a bowl of hot water 10 > seconds. Invert a large plate over terrine and > invert pate onto plate. > > Mound topping on top of pate and serve with toasts > and/or crackers. > > Serves 30 as an hors d'oeuvre. > > Frank’s Recipes > Formatted by Chupa Babi in MC: 01.30.06 > ----- > > > > - - - - - - - - > - - - - - - - - - - - > > Per Serving (excluding unknown items): 128 Calories; > 12g Fat (83.0% calories from fat); 3g Protein; 3g > Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; > 193mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean > Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat. > > NOTES : ChupaNote: this looks complicated because of > the long list of ingredients. Just measure > everything out first and go step by step. It really > doesn't take very long once you've organized the > ingredients. It is sooooo worth it!!! Makes > fantastic bruschetta. > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 > 0 0 0 0 0 0 0 0 > > > > [Non-text portions of this message have been > removed] > > > > > Quote Link to comment Share on other sites More sharing options...
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