Thursday, April 24, 2008

Mushroom Pate

3/4 pound 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

Saute the mushrooms in butter until dark (about 5min or so) and drain.
Process or puree with the cream cheese, curry, worcestershire sauce, and
sherry. Fold in the pecans and refrigerate. Garnish with parsley or

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