Mushroom Pate

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 10
• 1 1/2 lbs assorted mushrooms, chopped
• 3/4 cup butter
• 3/4 cup shallot, minced
• 1 teaspoon dried thyme
• 1/8 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 3 tablespoons fresh parsley, minced
• 3 tablespoons heavy cream
• 1/2 cup cognac, preferably vsop

Recipe

• 1 melt about half the butter in a large heavy bottomed skillet over medium heat.
• 2 add mushrooms, shallots, thyme, nutmeg, pepper and parsley. stir to coat and cover.
• 3 cook about five minutes, uncover, and stir.
• 4 cover again and repeat the process until the mushrooms are soft (about 15 minutes total).
• 5 uncover and allow the liquid to evaporate until the pan is still moist.
• 6 add the cream and stir constantly until coated (about 3 minutes).
• 7 transfer the contents to a food processor. pulse twice.
• 8 scrape down the sides and add the remainder of the butter in about 2 tbs chucks, pulsing between.
• 9 scrape down the sides and while the food processor is running slowly add half the cognac through the feed tube.
• 10 scrape down the sides again and add the rest of the cognac while running.
• 11 the result should be a fairly smooth soft spread (the texture is a little like creole mustard).
• 12 place the mixture in ramekins or other smallish serving bowls cover and chill overnight.
• 13 service with bread, crackers, or vegetables.