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Pecan Mushroom Paté

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“Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream.”
READY IN:
12mins
SERVES:
12
YIELD:
1 1/3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet melt butter over medium heat and add mushrooms and shallot.
  2. Saute until shallot is tender and mushrooms give up their liquid.
  3. Stir in salt & pepper.
  4. Reserve 1 Tablespoon of the pecans.
  5. In blender or food processor blend remaining pecans until a paste is formed.
  6. Add the mushroom mixture, cream and madeira, blending until smooth.
  7. Spoon into a serving dish and sprinkle with reserved pecans.
  8. Cover and refrigerate at least 2 hours.
  9. Serve with crackers, melba rounds or party rye.

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