Pecan Mushroom Paté

1. 1

   In a large skillet melt butter over medium heat and add mushrooms and shallot.

2. 2

   Saute until shallot is tender and mushrooms give up their liquid.

3. 3

   Stir in salt & pepper.

4. 4

   Reserve 1 Tablespoon of the pecans.

5. 5

   In blender or food processor blend remaining pecans until a paste is formed.

6. 6

   Add the mushroom mixture, cream and madeira, blending until smooth.

7. 7

   Spoon into a serving dish and sprinkle with reserved pecans.

8. 8

   Cover and refrigerate at least 2 hours.

9. 9

   Serve with crackers, melba rounds or party rye.

* Per serving · 4 servings · Values may vary.

No additional tips available.