REC - Mushroom Pate - RFC Cookbook page 8

rec.food.cooking - cookbook - page 8
Appetizers & Beverages

Mushroom Pate

This has been on the menu at the Brasserie Montmartre in downtown
Portland for over 15 years, and the owner, Abdel Omar, could not
remember who originally created this dish. I got it from rfc and have
remained quite faithful to the version below.

1-1/4 pounds (600 g) Crimini mushrooms, chopped
1/2 cup (50 g) diced onion (or one small)
1-1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup (115 g / 1 stick) unsalted butter
6 ounces (150 g) cream cheese -- two 3-ounce packages
1/4 cup (about 40 g) canned diced chiles -or- to taste

Makes three cups (but I generally "halve" it).

Place first five items into a food processor and pulse it to finely
mince
the mushrooms.

Heat up the butter in a large heavy skillet; transfer the mushroom
mixture
into it and saute on low heat until all the liquid exuding from the
mushrooms has evaporated (about 15-20 minutes).

Combine with the cream cheese and green chiles. Blend well. Place in a
decorative bowl and refrigerate until well chilled, preferably
overnight.

Serve with French Bread or baguette.

I try not to overpower the mushroom taste with too much chiles, but
have
found that the above ratios seem pretty good.

The version that I served at Calgary cook-in was a little different
from
the above because I did everything by hand without the use of a
processor. It chilled for only a couple of hours.

Source: Samantha Demidavicius - Alberta, Canada