Mushroom Pecan Pate'

1. 1

   Place garlic in a piece of foil with a tablespoon of olive oil, wrap tightly and bake for 30 minutes until soft and caramely.

2. 2

   Simmer first four ingredients together for about 20 min., until mushrooms are tender, drain through a fine mesh colander, reserving mushrooms and rosemary, discard liquid (save to use in soup). Pulse mushrooms in food processor until coarsely ground. Set aside.

3. 3

   Pulse bread in food processor until finely milled add pecans and coarsely grind. Set aside.

4. 4

   Whip remaining ingredients in food processor until completely smooth. Transfer to a mixing bowl- stir in mushrooms, pecans and bread crumbs. Mix until fully blended. Pour into an oiled spring form pan and bake in pre-heated oven at 350 degrees for 45 minutes. Place a shallow pan of

5. 5

   water in oven while baking. Let cool, refrigerate until serving. Invert onto a plate. Serve at room temperature.

No additional tips available.