Mushroom and Ricotta Cheese Pâté

 

INGREDIENTS:

 

1 pound mushrooms

1/4 cup chopped celery

1 cup toasted pecans

1/2 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 cup minced fresh parsley

1/4 cup unsalted butter or margarine

1/2 cup minced shallots

1 cup freshly toasted bread crumbs

2 tablespoons chopped fresh basil

3 sprigs of fresh oregano

1 teaspoon salt

Cayenne to taste

 

TO PREPARE:

 

Butter an 8-cup loaf pan and line with waxed paper or

parchment paper.

Process the mushrooms, celery, pecans, ricotta cheese,

Parmesan cheese and parsley in a food processor until a

coarse mixture forms.

Melt the butter in a skillet over medium heat. Add the

shallots.

Sauté the shallots until pale. Add the mushroom mixture,

breadcrumbs, basil, oregano, salt and cayenne; mix well. Pack

the mixture into the prepared pan. Cover with additional

buttered waxed paper.

Bake at 400 degrees for 1 to 1-1/2 hours or until tester

comes out clean. Let stand until cool. Invert onto a serving

platter.

 

Note: Pâté is best served cool, but not cold.

 

SERVES 10