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Categories > Curries

Date Added 2008-05-31     Times viewed 4499

Mushroom Pate


3/4 lb finely chopped mushrooms
2 tbsp butter
8 oz cream cheese
1/2 tsp curry powder
1 tsp worcestershire sauce
1 tbsp dry sherry (or dry white wine)
1/2 cup pecans, chopped
parsley or watercress for garnish

Saute the mushrooms in butter until dark (about 5min or so) and drain.

Puree with the cream cheese, curry, worcestershire sauce, and sherry or wine.

Fold in the pecans and refrigerate.

Garnish with parsley or watercress.