Wednesday, November 19, 2008

Mushroom Pate

When we lived in Decatur, Betty Sims had opened Johnston Street Cafe and it was a wonderful place to go. They served this, and 20 years later it's still one of my favorites. She served it on curly red lettuce with Bremner wafers.

1 tablespoon unflavored gelatin
1/4 cup cold water
1 pound mushrooms, sliced
2 tablespoons butter
16 ounces cream cheese, softened
1 teaspoon garlic salt
Sherry to taste

Soften the gelatin in the cold water in a small glass cup for five minutes. Place the small cup in a larger cup half filled with boiling water, stirring until the gelatin is dissolved. Saute the mushrooms in the butter in a skillet; drain well. Combine the mushrooms, gelatin, cream cheese, sherry and garlic salt in a food processor. Process until smooth; chill thoroughly.

(I added the sherry, and it might be smart to let the sherry be part of the 1/4 cup that you can add to taste.)

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