Mushroom Pate with Dry ******

1 Answer

Answer :

Mushroom Pate with Dry ****** - serves 6

1 cup butter

1 md leek, white only, chopped

2 cloves garlic, minced

1 1/2 lb coarsely chopped mushrooms

2 tbsp chopped fresh parsley

1 tsp dried thyme

 2 tbsp dry ****** or sauterne

1/4 tsp pepper

1/8 tsp salt

Fresh herbs, if desired

Carrot flowers if desired

Toasted french bread slices

Melt butter in a large skillet. Add leek and garlic. Saute until leek is tender, about 8 minutes.

Stir in mushrooms, parsley and thyme. Saute until mushrooms give off their juices, about 10 minutes.

Stir in ******. Season to taste. Cook, stirring occasionally, until liquid is reduced and thickened, about 10 minutes. Cool mixture slightly.

Puree in blender or food processor until smooth. Place mixture in 3 cup terrine. Refrigerate, covered, several hours or overnight. Garnish with fresh herbs and carrots. Serve with toasted French bread slices.

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