Mushroom Pate

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 lbs mushrooms (your choice)
• 4 cups water
• 1 lb soft cream cheese (2 8-oz. pkgs.)
• 1/4 lb soft sweet butter (1 stick)
• 1 tablespoon fresh rosemary
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 teaspoon minced garlic
• 1 ounce marsala wine (optional)

Recipe

• 1 wash the mushrooms and cut into halves.
• 2 puree the mushrooms with the 4 cups of water in a blender or food processor.
• 3 in a large saucepan, bring the mixture to a boil and then simmer for half an hour.
• 4 strain the mixture, separating the thicker mushroom portion from the liquid.
• 5 reserve the mushroom portion.
• 6 simmer the liquid again until it is reduced to about 1/2 cup.
• 7 set aside the reduction/glaze.
• 8 while the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
• 9 add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
• 10 the pate can be refrigerated for up to 7 days.
• 11 serve with crackers or toast points.
• 12 enjoy!