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Title: Mushroom Pate (Samantha)
Categories: Pates
Yield: 3 Cups
1 1/4 lb Crimini mushrooms; chopped
1/2 c Onions; diced
1 1/2 ts Garlic; finely chopped
1/2 ts Salt
1/2 ts Crushed red pepper flakes
1/2 c Unsalted butter
6 oz Cream cheese
1/4 c Canned diced chilies (YMMV)
This has been on the menu at the Brasserie Monmarte in downtown
Portland for over 15 years, and the owner, Abdel Omar, could not
remember who originally created this dish. I got it off rfc and have
remained quite faithful to the below version.
Place the 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 chilies. Blend well. Place in
a decorative bowl and refrigerate until well chilled, preferably over
night. Serve with French Bread or baguette.
I try not to overpower the mushroom taste with too much chilies; but
have found that the above ratios seem pretty good.
The version that served at the Cookin 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.
Recipe by Abdel Omar, Brasserie Monmarte
Recipe FROM: <
https://web.archive.org/web/20170328105221/
http://recfoodcooking.org/sigs/Harry and Samantha Demidavicius/
Mushroom Pate (Samantha).html>
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