Post by Hellonlinks on Jan 5, 2006 0:18:42 GMT -4
Serves 6
1 cup butter
1 md leek, white only, chopped
2 cloves garlic, minced
1 1/2 lb coarsely chopped mushrooms
2 tbsp chopped fresh parsley
1 tsp dried thyme
1/2 cup dry white wine
2 tbsp dry sherry or sauterne
1/4 tsp pepper
1/8 tsp 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.
1 cup butter
1 md leek, white only, chopped
2 cloves garlic, minced
1 1/2 lb coarsely chopped mushrooms
2 tbsp chopped fresh parsley
1 tsp dried thyme
1/2 cup dry white wine
2 tbsp dry sherry or sauterne
1/4 tsp pepper
1/8 tsp 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.