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FareShare Gazette -- February 2006 Recipes

A home-style FareShare Gazette -- February 2006 Recipes made with Chicken Broth, Unsalted Butter, Heavy Cream, Fine Fresh Bread Crumbs, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 stick
• 1 cup
• 1/3 cup
• 1 1/2 tbsp
• 2 tsp
• 1/2 tsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   In a small saucepan bring broth to a boil and remove pan from heat.

2. 2

   Soak porcini in hot broth 30 minutes or until softened.

3. 3

   Remove porcini, squeezing out excess liquid; reserve soaking liquid.

4. 4

   Rinse porcini to remove any grit and pat dry.

5. 5

   Chop porcini and put in a large bowl.

6. 6

   Strain reserved soaking liquid through a fine sieve lined with a coffee filter or dampened paper towel into another small saucepan.

7. 7

   Simmer soaking liquid over moderate heat until reduced to about 1/4 cup and return to bowl with porcini.

8. 8

   Add cream, eggs and almonds to mixture in blender and puree 1 minute or until very smooth.

9. 9

   Add puree to porcini mixture and stir in remaining pate ingredients until combined well. [I added the thyme, parsley, bread crumbs, lemon juice, salt and pepper to the blender before blending.]

10. 10

    Pour mixture into terrine and cover with foil.

11. 11

    Put terrine in a large baking pan and add enough water to baking pan to reach halfway up sides of terrine.

12. 12

    Bake pate in middle of oven 1 hour and 10 minutes. (Pate will not be completely set in center.) Remove terrine from baking pan and cool completely on a rack.

13. 13

    Chill pate in terrine, covered, at least 6 hours and up to 5 days.

14. 14

    Bring pate to room temperature before unmolding.

15. 15

    In a large skillet heat butter and oil over moderately high heat until foam subsides and saut� mushrooms until tender.

16. 16

    Transfer mixture to a heatproof bowl and cool.

17. 17

    Add parsley and season with salt and pepper, tossing to combine.

18. 18

    Mound topping on top of pate and serve with toasts and/or crackers.