Mushroom Pate

Directions

1. 1
   Wash the mushrooms and cut into halves.
2. 2
   Puree the mushrooms with the 4 cups of water in a blender or food processor.
3. 3
   In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
4. 4
   Strain the mixture, separating the thicker mushroom portion from the liquid.
5. 5
   Reserve the mushroom portion.
6. 6
   Simmer the liquid again until it is reduced to about 1/2 cup.
7. 7
   Set aside the reduction/glaze.
8. 8
   While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
9. 9
   Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
10. 10
    The pate can be refrigerated for up to 7 days.
11. 11
    Serve with crackers or toast points.
12. 12
    Enjoy!