Robin's Silver Anniversary Cabernet Mushroom Paté
 Recipe Source

Author: Bob and Robin Young

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 Recipe Type
8 oz    Dried mushrooms, "Costco's" Gourmet Blend  
1 gallon    Chicken or Vegetable stock, homemade  
  Sea Salt, fresh ground and to taste  
  Tellicherry pepper, fresh ground and to taste  
½ c    Sherry, dry or cream  
1 lbs    Hazelnuts, or walnuts, pecans or almonds, toasted in a pan in a 350 oven for 8-10 minutes stirring often  
1 c    Onion, diced small, little white new garden ones or red onion and/or shallots  
1 c    Butter  
½ c    All-Purpose flour  
2 T    Chives, chopped  
1 t    Nutmeg, fresh ground  
1 Soak the dried mushrooms in the stock, sherry, salt and pepper until soft.
2 Sauté the onion in the butter until just translucent, not brown. Add the All-Purpose flour and stir until smooth and the flour is cooked - about 10 minutes.
3 Drain the mushrooms and add to the sautéed onion mixture, reserving 1 cup. Cook together for about 10 minutes and then let cool.
4 Chop the reserved one cup of mushrooms in a coarse chop and blend with the Chopped Chives. Set aside.
5 Blend the mushroom, onion, butter, flour mix with the hazelnuts and the nutmeg in a cuisinart, 1/3 at a time.
6 Line a rectangular bread 12 " X 4 " X 4" pan with plastic wrap, wax paper or parchment leaving enough on all four sides to cover. Spread 1/3 of the smooth mushroom pate on the bottom of the lined pan. Press half of the chopped mushroom/chive mix over this third and continue with the next third of pate and the last coarse chop, finishing with the pate to make a total of 5 layers.
7 Fold over the plastic wrap or paper and refrigerate, chilling at least 6 hours or up to 3 days.
8 Unwrap and unmold onto a serving platter. Slice in 1/3 to 1/2 inch slices to serve approximately 20 - 30 people. Serve with bread slices, crackers, Belgian endive or lettuce leaves or apple slices and a nicely aged Bordeaux or Cabernet.
Servings: 30
Preparation time: 30 minutes
Cooking time: 30 minutes
Ready in: 1 hour
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