Mushroom Pate

  Recipe from Chef Mary Brady.

  

  1/2 pound butter

  1 pound mushrooms (see Note)

  1/2 onion, chopped

  2 cloves garlic, chopped

  1 small french roll

  1 pound cream cheese

  2 tablespoons freshly chopped parsley

  

  Melt the butter in a heavy skillet. Sweat mushrooms, onions and garlic. Add the roll, torn into small pieces. Cool mixture, blend with cream cheese and parsley. Season with salt and pepper to taste. Serve on garlic croutes. See recipe. Makes 2 pounds pate. Serves 8. Note: Brady likes to use a mix of domestic, portobello and shiitake mushrooms.

  Garlic Croutes: Cut 1 (18-inch) baguette into thin slices on the diagonal. Toss with 1 cup olive oil and seasoning salt to taste.

  Bake in a 350-degree oven until crisp, turning halfway through, about 10 minutes.

  Per serving: 760 calories; 72 g fat (31 g saturated fat; 85 percent calories from fat); 22 g carbohydrates; 124 mg cholesterol; 645 mg sodium; 10 g protein; 2 g fiber.

  25 minutes

  15 minutes to make

  10 minutes to bake