Sherried Mushroom Cheese Pate

Cookbook

Sherried Mushroom Cheese Pâté

Makes about 2 cups

Flavored with a good sherry, a handful of fresh herbs, and a mix of plain and fancy mushrooms, ordinary cream cheese becomes sumptuous. Shaped in a mold and presented unmolded, it becomes fancy enough to be called pâté.
— Cathy Ganier (Cordova, TN)

2 tablespoons butter
1 pound fresh mushrooms, preferably a combination
of fancy mushrooms and plain button mushrooms,
wiped clean, stemmed, and thinly sliced
2 small cloves garlic, minced
8 ounces quality cream cheese, softened
1/4 cup medium-dry sherry, such as Amontillado
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh marjoram leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh rosemary leaves
1 teaspoon blackpepper
Salt
Fresh herb sprigs, for garnish
Assorted crackers

1. Melt the butter in a saucepan over medium heat. Stir in the mushrooms and garlic and sauté until the liquid is evaporated, about 5 minutes. Remove from the heat and cool to room temperature.

2. Line a 2-to 3-cup mold with plastic wrap. Set aside.

3. Transfer the mushrooms and garlic to a food processor. Add the cream cheese, sherry, chopped tarragon, marjoram, thyme, rosemary, and the pepper and blend until smooth. Blend in salt to taste and scoop the mixture into the lined mold. Cover with plastic wrap and refrigerate until well set, at least overnight.

4. When ready to serve, peel the plastic wrap cover off the top of the mold. Invert the mold onto a serving plate, prodding it a bit to loosen and release it onto the plate. Peel away the plastic wrap lining. Garnish the plate with herb sprigs and serve, accompanied by a basket of assorted crackers.

Buy the Book!

The Smith & Hawken
Gardeners' Community Cookbook
Written and compiled by Victoria Wise
Workman, October 1999
Hardback, $35.00
ISBN 0-7611-1772-5
Trade paper, $19.95
ISBN 0-7611-1743-1
Recipe reprinted by permission.