Pecan mushroom pate

1 1/3 cups

Ingredients

Quantity Ingredient
2 tablespoons Butter
½ pounds Mushrooms; fresh, chopped
2 tablespoons Onion; finely chopped
½ teaspoon Salt
⅛ teaspoon Black pepper; coarse ground
1 cup Pecans; toasted, divided coarsely chopped
1 tablespoon Whipping cream
1 tablespoon Madeira wine
1 Gherkins (jar)
1 Crackers

Directions

In hot butter cook mushrooms and onion until onion is tender and liquid has evaporated, stirring occasionally. Stir in salt and pepper. Reserve 1 T. pecans. In covered blender or food processor blend remaining pecans until paste is formed. Add mushroom mixture, cream and wine. Blend until smooth. Spoon into 2 cup serving dish.

Garnish with reserved pecans. Cover; refrig. until serving time, at least 2 hours. Serve with crackers and gherkins.

Source: Treasury of Campbell's Recipes. Typed by Pat Busst, Calgary, Alberta, 94-09-09. Posted by Jack Busst on the "Gourmet" echo 94-10-17. Submitted By JACK BUSST On 10-16-94

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