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New Creative Cuisine Copyright 1993
4 tbsp butter
3/4 pound brown mushrooms, sliced I used baby bellas
1 small onion, chopped
1 garlic clove, crushed
pinch of dried thyme
5 tbsp butter, diced
5 tsp soy sauce
1/4 cup sweet sherry
ground black pepper
pinch of sugar
Melt the butter and sauté the mushrooms, onion, garlic and thyme. When brown and soft, reduce heat to low and add diced butter and remaining ingredients except sugar. Stir until melted, them remove from heat, Add sugar, cool slightly, then purée, leaving mixture somewhat chunky. Pot, cover with plastic wrap and chill for 24 hours.
It's hard to make brown food (besides chocolate) look appetizing but to be fair I think my photograph is just as good, maybe even better, than the one in the cookbook. This recipe isn't about looks, it's about taste. If you love mushrooms, I think you will love this rich spread. It's a great make-ahead recipe too.
I'm not sure how often mushroom pâté is still being made but it's been around for a while. I've seen recipes for it in several (mostly older) cookbooks. I know I've had one that I copied from a library book in my Ugly Binder since the 1990s. Oh, that poor recipe has been waiting for so many years to be made and it got trumped by this one since it was the first mushroom recipe I saw after I bought baby bella mushrooms in Costco on whim.
I know this had a lot of butter but I'm sure some of you have been known to put something on top of a block of cream cheese and serve it. Is this much different? The butter is really the only 'bad' ingredient. The rest is pretty low in carbs but of course it's best served on some sort of carb.
I'm pleased to be starting the year with a recipe I loved.