MUSHROOM PATE (BARRY)

      Title: MUSHROOM PATE (BARRY)
  Categories: Barry
       Yield: 4 Servings
  
       8 oz Button Mushrooms, trimmed
       4 oz Open Mushrooms, trimmed
       2 tb Olive Oil
       2    Cloves Garlic, Peeled and
            -chopped
     1/2 ts Powdered Bay Leaf
     1/2 ts Paprika
     1/2 ts Salt
       2 oz Butter
       1    Egg
  
   Wash the mushrooms in a colander of 30 seconds to a minute, using
   very hot water, but don't peel them. Cut into half-inch pieces.
   
   Heat the olive oil in a frying pan, add the mushrooms and garlic and
   fry over a medium heat until the mushrooms give off liquid. Turn up
   the heat to maximum and boil away the liquid until the mushrooms are
   almost dry.
   
   Put them into a food processor or liquidiser if you have one, with the
   powdered bay leaf, paprika and salt. If you don't have a processor,
   put the mushrooms through a mincer.
   
   Add the butter to the frying pan and scramble the egg in it to take
   up all the remaining liquid and bits of mushroom. When the egg has
   set, put it into the food processor with the mushrooms and herbs and
   puree until the mixture is fine-grained.
   
   If you have minced the mushrooms, put them into a bowl and beat the
   scrambled eggs into them very well - you may find a fork best for
   this - until the mushrooms and egg are well blended together.
   
   Pack the mixture into individual ramekins or a single souffle dish if
   you prefer, and chill for at least five hours before using. Serve
   with warm crusty french bread - what else!!
   
   If you wan't to keep the pate for a few days, seal the top with a thin
   layer of melted butter and keep in the fridge covered with foil or
   cling film for up to three days.
   
   Source: Michael Barry, Yes! Magazine
[ add our full cookbook to your website ] [ Search The Cookbook ]