Mushroom Pate
By: Anonymous
Published: Friday, February 12, 2010 - 10:13pm

Ingredients




cup Coarsely chopped pecans
cup Butter
cup Finely chopped onion
2 Cloves garlic, minced
1 pound Mushrooms, finely chopped
2 tablespoons Dry vermouth
teaspoon Salt
Pepper
2 tablespoons Parmesan cheese
2 tablespoons Sour cream
1 tablespoon Finely chopped fresh parsley

Preparation

1 Toast pecans on baking sheet in 350 F 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. 2 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. 3 Makesabout 1 1/2 cups.