I found the original recipe for Mushroom Pate in a vegetarian cookbook that I have since lost in one of my many moves. I altered it some from the original anyhow but this has always been a favorite with vegetarians and meat eaters alike. This is an easy recipe and makes a good appetizer when paired with crackers or crostini. You will need:
1 ½ pounds of mushrooms (I used a combo of white and one portabella)
1 package of dried mixed fancy mushrooms (usually found in the veggie section of the store or you can use fresh mushrooms if you have easy access to porcini and the like)
½ cup of Marsala wine
¼ teaspoon of cayenne
½ teaspoon of garlic powder
4 oz of cream cheese (I cut an 8 oz package in half since I couldn’t find a 4 oz package)
½ cup breadcrumbs
1 tablespoon of olive oil
1 tablespoon of parsley (chopped)
1 teaspoon of thyme
Preheat the oven to 350°. Dice the 1 ½ pounds of mushrooms and add them along with the chopped parsley and the olive oil to a nonstick pan. I use nonstick here so that I don’t need a lot of oil to cook the mushrooms. Cook this mixture until the mushrooms are cooked down to about half the amount then add your seasonings and the wine. Cook for another 2 to 3 minutes. Allow to cool slightly.
It will still be soft but should be pulling away from the sides. Serve warm if you like or it is just as good cold.