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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com |
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| Recipe Type |
| Appetizer |
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| Ingredients |
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| 8 oz |
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Dried mushrooms, "Costco's" Gourmet Blend |
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| 1 gallon |
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Chicken or Vegetable stock, homemade |
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Sea Salt, fresh ground and to taste |
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Tellicherry pepper, fresh ground and to taste |
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| ½ c |
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Sherry, dry or cream |
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| 1 lbs |
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Hazelnuts, or walnuts, pecans or almonds, toasted in a pan in a 350 oven for 8-10 minutes stirring often |
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| 1 c |
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Onion, diced small, little white new garden ones or red onion and/or shallots |
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| 1 c |
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Butter |
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| ½ c |
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All-Purpose flour |
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| 2 T |
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Chives, chopped |
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| 1 t |
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Nutmeg, fresh ground |
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| 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.
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| 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.
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| Servings: 30 |
| Preparation time: 30 minutes |
| Cooking time: 30 minutes |
| Ready in: 1 hour |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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