Mushroom Pate - 2

Recipe Ingredients

3/4 lb	340g / 11oz	Fresh mushrooms - chopped
2 tablespoons	30ml	Butter
1		Cream cheese - softened
1/2 teaspoon	2.5ml	Curry powder
1 teaspoon	5ml	Worcestershire sauce
1 tablespoon	15ml	Dry sherry - (or dry white wine)
1/2 cup	73g / 2.6oz	Chopped pecans

Recipe Instructions

Note: All quantities are approximate. Vary them as desired.

Saute the mushrooms in butter until dark (about 5 minutes or so) and drain.

Process or puree with the cream cheese, curry, Worcestershire and sherry. Fold in the pecans, place in a mold and refrigerate.

To serve, unmold, garnish with parsley or watercress if desired.

Source:
Possum Kingdom Lake Cookbook

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