---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushroom Pate
 Categories: Pate, Vegetarian
      Yield: 6 servings
 
      1 c  Butter
      1 md Leek, white only, chopped
      2 cl Garlic, minced
  1 1/2 lb Coarsely chopped mushrooms
      2 tb Chopped fresh parsley
      1 ts Dried thyme
    1/2 c  Dry white wine
      2 tb Dry sherry or sauterne
    1/4 ts Pepper
    1/8 ts Salt
           Fresh herbs, if desired
           Carrot flowers if desired
           Toasted french bread slices
 
  Melt butter in a large skillet.  Add leek and garlic.
  Saute until leek is tender, about 8 minutes.
  
  Stir in mushrooms, parsley and thyme.  Saute until
  mushrooms give off their juices, about 10 minutes.
  
  Stir in wine or sherry.  Season to taste.  Cook,
  stirring occasionally, until liquid is reduced and
  thickened, about 10 minutes.  Cool mixture slightly.
  
  Puree in blender or food processor until smooth.
  Place mixture in 3-cup terrine.  Refrigerate, covered,
  several hours or overnight.  Garnish with fresh herbs
  and carrots.  Serve with toasted French bread slices.
  Store tightly wrapped in the refrigerator, this
  intensely-flavored spread can be prepared up to two
  days in advance.
  
  If you like, substitute some of the more exotic
  mushrooms that are readily available today, such as
  shitake, enoki or oyster, for part of the mushrooms.
 
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