Saturday, August 15, 2009

mushroom pate

  • portobello mushrooms
  • fresh basil
  • 3 tablespoons heavy cream

Saute mushrooms in a little olive oil over a medium flame until tender. Place cooked mushrooms and basil in food processor, pulse while pouring in heavy cream. Season to taste with salt and pepper. Garnish with basil and serve on crackers or crusty bread.

The dish: Before you say anything, I know pate has an accent on it, but I'll be damned if I can find one on my keyboard. I've mastered such things in my word processor, but when I cut and paste from there to here, the result is something of a cross between hieroglyphics and Mandarin Chinese. Just know that when I'm typing this I'm saying pate correctly in my head, even if winds up looking like it would rhyme with rate. Regardless, this was a tasty and easy way to use up a few nice mushrooms, as well as play with my relatively new food processor. I should have hit the pulse button once or twice more as this was a little chunky for pa-tay, but it was delicious no less.

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