posted by Mona M 05-23-100 5:54 AM
Mushroom and Ricotta Cheese Pate
from True Grits... Tall Tales and Recipes from the New South
1 pound mushrooms
1/4 cup chopped celery
1 cup toasted pecans
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
1/4 cup unsalted butter or margarine
1/2 cup minced shallots
1 cup freshly toasted bread crumbs
2 tablespoons chopped fresh basil
3 sprigs of fresh oregano
1 teaspoon salt
Cayenne to taste
Preheat oven to 400 degrees F.
Butter an 8-cup loaf pan and line with waxed paper or parchment paper.
Process the mushrooms, celery, pecans, ricotta cheese, Parmesan cheese and parsley in a food processor until a coarse mixture forms.
Melt the butter in a skillet over medium heat. Add the shallots. Saute the shallots until pale. Add the mushroom mixture, breadcrumbs, basil, oregano, salt and cayenne; mix well. Pack the mixture into the prepared pan. Cover with additional buttered waxed paper.
Bake at 400 degrees for 1 to 1-1/2 hours or until tester comes out clean. Let stand until cool. Invert onto a serving platter.
* Note: Pate is best served cool, but not cold.
Copyright 1995 The Junior League of Atlanta, Inc. All rights reserved.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line