Like the palmiers, this is yet another easy to put together and totally handy dish to have on-hand for entertaining. It can be served hot or cold, freezes well and one batch makes a good six pâté-sized pâtés for sharing across a variety of events, just remember to keep a bit for yourself to nibble at when the urge strikes.
Oh, you can make palmiers with it, too!
What you need:
- 2 & 1/2 cups of chopped mushrooms (just about any kind works)
- 1 cup finely chopped pecans
- 2 cups of roughly chopped leek, white and green parts
- 1/2 cup of fresh parsley
- 2 tsp dried thyme or sage or rosemary
- 2 ounces of whisky
- Salt & pepper
- Oil for frying
What you do:
- Preheat oven to 350.
- In a frying pan, over medium low heat, toast the chopped pecans, stirring occasionally to keep from burning.
- In another pan, over medium-high heat, fry the mushrooms in oil until browned.
- Add the leeks to the mushrooms and fry until tender.
- Combine all ingredients in a food processor until smooth, stopping to scrape down the bowl, as necessary.
- Transfer the goo to a small baking dish (I use one of those 6 x 6 Corningware numbers, but foil pans work too).
- Bake at 350 for 30 minutes.
- Serve hot or cold on crackers or bread. One of my favourite applications is rolling it and some sprouts up in a flatbread for a sandwich that takes all of 30 seconds to make.