Mushrooms Mushroom and Ricotta Cheese Pate

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.

Serves 10

Copyright 1995 The Junior League of Atlanta, Inc. All rights reserved.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line