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Mushroom Pate (2)

appetizers, vegetables

1/3 cup coarsely chopped pecans
1/4 cup butter
3/4 cup finely chopped onion
2 cloves garlic; minced
1 pound mushrooms; finely chopped
2 tablespoons dry vermouth
1/4 teaspoon salt
pepper
2 tablespoons Parmesan cheese
2 tablespoons sour cream
1 tablespoon finely chopped fresh parsley

Toast pecans on baking sheet in 350ºF oven for about 5 minutes or until fragrant; set aside. In large heavy skillet, melt butter over medium heat. Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated. Remove from heat, stir in cheese and set aside to cool. Mix in sour cream and parsley. Taste and adjust seasonings if necessary. Transfer to serving bowl. Cover and refrigerate until ready to serve. Just before serving, sprinkle with pecans.

Contributor: Canadian Living, December 1988

Yield: 6 servings

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