Description
Great appetizer for a dinner or a party!
Ingredients
- Mushrooms
- Water
- Cream Cheese
- Sweet Butter
- Fresh Rosemary
- White Pepper
- Salt
- Garlic
- Marsala Wine
Instructions
- Wash the mushrooms and cut into halves
- Puree the mushrooms with the 4 cups of water in a blender or food processor
- In a large saucepan, bring the mixture to a boil and then simmer for half an hour
- Strain the mixture, separating the thicker mushroom portion from the liquid
- Reserve the mushroom portion
- Simmer the liquid again until it is reduced to about 1 / 2 cup
- Set aside the reduction / glaze
- While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon
- Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate
- The pate can be refrigerated for up to 7 days
- Serve with crackers or toast points
- Enjoy!