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Hot Sauce Creamy Mushroom Pate

This Frank's Creamy Mushroom Pate recipe uses Unsalted Butter, Chopped Onion, Thinly Sliced Scallion, Celery Ribs Into Inch Squares, and Minced Garlic. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1 cup
• 3/4 cup
• 3
• 4 tsp
• 2 lb
• 2 cup
• 3 tbsp
• 3 tbsp
• 3 tbsp
• 4 tbsp
• 1 1/2 tsp
• 2 tsp
• 12 oz
• 3/4 cup
• 3
• 2 cup

Method (preview)

1. 1

   In a very large skillet, melt butter and saute onion, scallion, celery and garlic.

2. 2

   Cook for approximately 6 minutes.

3. 3

   Increase heat to high and add mushrooms.

4. 4

   Cook mixture, stirring occasionally, until liquid is evaporated.

5. 5

   Add wine and cook on high until evaporated. Add walnuts, herbs, salt and pepper. Stir in cream cheese. Remove from heat and cool.

6. 6

   Puree mixture in processor until smooth.

7. 7

   Add bread crumbs and eggs.

8. 8

   Puree until smooth.

9. 9

   Pour the mixture into a greased 9- x 5- x 2 1/2-inch glass loaf pan.

10. 10

    Wrap the pan in waxed paper, then in foil.

11. 11

    Bake at 350F. for 1 1/2 hours. Let cool; chill, wrapped, overnight.

12. 12

    Discard foil and waxed paper. Run a thin knife along edges. Invert onto a serving platter. Slice accordingly.

13. 13

    Serve with toast points and flavored cream cheese.

14. 14

    Contributed to the FareShare Gazette by Chupa; 19 February 2006. www.fareshare.net