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.