- 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.
This page is made by Pascal Meijer