Wild Mushroom Pate

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             FOOD FUNNY
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Readers Donald Speer gives credit to the Cleanlaugh pages at
cybersalt.org for this one:

I was working as a short-order cook at two restaurants in the same
neighborhood. On a Saturday night I was finishing up the dinner shift
at one restaurant and hurrying to report to work at the second place,
but I was delayed because one table kept sending back an order of hash
browns, insisting they were cold. I replaced them several times, but
still the customers were dissatisfied. When I was able to leave, I
raced out the door and arrived at my second job. A server immediately
handed me my first order.

"Make sure these hash browns are hot," she said, "because these people
just left a restaurant down the street that kept serving them cold
ones."

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             TODAY'S RECIPE
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It suddenly dawned on me that I haven't done a vegetarian menu in
several months. Even though I'm a confirmed omnivore, I love veggies
as much as the next guy, so here is our lineup for a week of "Easy
Vegetarian":

Monday's Starter
Wild Mushroom Pate

Tuesday's Soup or Salad
Tomatillo Soup

Wednesday's Side Dish
Pasta with Greens

Thursday's Entree
Vegetable Crepes

Friday's Dessert
Chocolate Cherry Pudding Cake

I use the term "wild mushrooms" in the title of this recipe loosely,
just like everyone else seems to be doing these days. Use any
combination of fresh mushrooms for this dish, regardless of their
feral credentials.

Wild Mushroom Pate

1 Tbs (15 ml) olive oil
1/2 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1 lb (450 g) fresh mushrooms such as portobello,
oyster, crimini, porcini, shiitake, or white button,
coarsely chopped
1/4 cup (60 ml) dry sherry
Salt and freshly ground pepper to taste
3 Tbs (45 ml) freshly grated Parmesan cheese
2 tsp (10 ml) lemon juice

Heat the oil in a large skillet over moderate heat and saute the
onions and garlic until tender but not brown, about 10 minutes. Add
the mushrooms, sherry, salt, and pepper and cook uncovered, stirring
frequently, over moderate heat until the mushrooms are very tender and
most of the liquid has evaporated, about 10 minutes. Cool to room
temperature. Combine the mushroom mixture with the Parmesan and lemon
juice in a food processor and process until smooth. Transfer to a
serving bowl and refrigerate for at least 2 hours before serving with
toast points, melba toast, pita bread, or thinly sliced French bread.
Serves 6 to 8.
Received on Mon Nov 10 02:43:30 2003