Recipe - Mushroom And Leek Pate

2 tablespoon Butter
1 cup Leeks or onion thinly
Sliced
One half cup Celery chopped
2 Cloves garlic minced
1 One half teaspoon Dried thyme
One half teaspoon Pepper
1 pn Salt
1 One half pound Mushrooms
2 tablespoon Sherry
1 teaspoon Worcestershire sauce
2 tablespoon Tomato paste
4 ounce Light cream cheese
Softened
2 tablespoon Fresh parsley

In large saucepan, melt butter over medium heat; cook leeks, celery,
garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes or
until leeks are softened and lightly browned.

Meanwhile, in food processor or by hand, coarsely chop mushrooms; set
aside.

Stir sherry and Worcestershire sauce into pan, cook for 30 seconds,
stirring to deglaze pan. Increase heat to high; add mushrooms and cook,
stirring occasionally, for about 10 minutes or until liquid is evaporated.
Stir in tomato paste; cook for 1 minute. Let mushroom mixture cool to room
temperature.

In food processor or blender, mix cream cheese with mushroom mixture just
until almost smooth. Line 2cup loaf pan or mold with plastic wrap;
sprinkle chopped parsley evenly over bottom. Spoon in mushroom mixture,
smoothing top. Cover with plastic wrap and refrigerate for at least 4 hours
or until firm. [Pate can be refrigerated for up to 3 days.]

Uncover pate and unmold onto serving plate; remove plastic wrap and smooth
with palette knife. Serve with water crackers or toasted flatbread.

6 servings

Per serving: about 95 calories, 3 g protein, 7 g fat, 6 g carbohydrate.
Source: [=PAM=] PA_Meadows@msn.com

Recipe By : Canadian Living magazine Nov 95; Recipe by Dana McCauley

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini