Combined Prep & Cook Time (total, beginning to end) 45 Minutes
This divine little number is fabulous for entertaining – unusual and rich. Save what ever left-overs you have to spread over hot, toasted bread for a luncheon treat!
PARSLEY: HERBED PORTOBELLO PATE
- 1 lb. portobello mushroom tops
- 2 tablespoons butter
- 2/3 cup finely chopped onion
- 1 large clove garlic, finely minced
- 2 rounded tablespoons finely chopped parsley
- 1/2 teaspoon salt
- 1/8 teaspoon fresh pepper
- 2 teaspoons medium sherry
- 2 tablespoon light mayonnaise
- 3 small sprigs parsley
- Water Crackers or similar
Break the portobello caps into thirds and finely chop in batches in a food processor. In large skillet melt the butter. Add mushrooms, onion, garlic, parsley, salt and pepper. Cook over medium-high heat until all of the liquid is absorbed (about 10 minutes). Add the sherry. Cook stirring constantly until the sherry evaporates – about two to three minutes. Set aside to cool for 15 minutes. Return the mushroom mixture to the food processor. Add the mayonnaise and process for about two minutes, or until the mayonnaise is mixed in completely. The mushroom pate should be smooth, but still retaining texture. Turn into a small-medium serving dish. Garnish with parsley sprigs. Serve at room temperature with water crackers or similar. Makes two cups.
(TIP: Can be made a day ahead, covered and saved in the refrigerator.)
PARSLEY is used the world over by amateur and gourmet cooks alike to garnish and add lift to many dishes. It is also jam-packed with nutrients: 1 cup of parsley contains more vitamin C than an orange, more calcium than a cup of milk, more beta carotene than a large carrot, and 20 times more iron than a serving of liver!
Parsley is not strictly a garden dweller. It will happily grow in a container placed in a sunny window planted in average soil and kept moderately moist.