Mushroom And Pecan Pate

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Mushrooms* - chopped
1		Onion - minced
1/2 cup	99g / 3.5oz	Butter - (1 stick)
1/2 teaspoon	2.5ml	Salt
1		Thyme sprig - chopped,
		= (or 1/4 tspn dried thyme)
8		Eggs - slightly beaten
1 cup	146g / 5.1oz	Grated Emmenthaler cheese
1 cup	237ml	Ground pecans
		Creamed Mushroom Sauce
		Reserved mushroom cooking liquid and
		Mushroom soaking liquid if dried
		Mushrooms are used
3 tablespoons	45ml	Fresh lemon juice
1/4 cup	59ml	Wine
		= (dry sherry, Madeira, or dry white)
1 cup	237ml	Heavy cream
1/2 cup	99g / 3.5oz	Cold unsalted butter - (1 stick) - or more

Recipe Instructions

* You may use a combination of several varieties, for example: 1 pound common store mushrooms and 1/2 pound chanterelles or 1 to 2 ounces dried Italian boletes, or porcini.

If you use dried mushrooms, soak them for about 15 minutes in hot water to cover, then drain and squeeze dry. Reserve the soaking liquid.

Cook the onion in the butter over low heat in a heavy pot until the onion is soft. Add the mushrooms, salt, and thyme. Cover and raise the heat for a few minutes. Empty into a strainer and press out as much juice as possible. Reserve the juice. Allow the mushrooms to cool, then mix them with the eggs, cheese, and pecans. Taste for salt and correct seasoning.

Pack the mixture into a buttered loaf pan and cover with foil. Place the loaf pan in a larger pan and pour boiling water into the pan so that it comes halfway up the side of the loaf pan. Bake in a preheated 325 degree oven for 1 hour or until the pEte is firm and slightly puffed. Allow it to set for 20 minutes before serving.

Creamed Mushroom Sauce: Place all the ingredients except the butter in a heavy saucepan. Cook until the liquid is reduced to a syrup, with only 6 to 7 tablespoons remaining. Cut the butter into 8 pieces and add one piece at a time over low heat, stirring gently. Do not add too much butter at one time. If the sauce seems too tart, add more butter.

This recipe yields 10 party servings.

Source:
Wild About Mushrooms by Louise Freedman

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