Recipe Post

I was supposed to post this last week! ::DOH:: for leathermines :

Mushroom-Hazelnut Pate'

Serve with crusty baguettes or French rolls or crackers.  This dish is vegan.

4-8 large bay leaves
1 large onion, finely minced
6 cloves garlic, minced or crushed
1 lb fresh mushrooms, cleaned, trimmed and chopped
3 Tbs dry sherry
1/3 cup roasted and ground hazelnuts
1/3 cup toasted whole grain bread crumbs
1/2 Tbs soy sauce
1/2 tsp salt (I don't use this much)
1/4 tsp dried thyme
1 Tbs minced fresh parsley

Preheat oven to 350 deg. F.  Line bottom of nonstick or lightly oiled 4.5 x 8 x 2" loaf pan with bay leaves in a decorative pattern; set aside (we added chili flakes).  Saute' onions and garlic in a nonstick skillet over high heat, adding a few drops of water to keep the mixture from sticking and burning (I used a bit of EVOO).  When onions are soft, add mushrooms and sherry.  Cook, stirring occasionally, over high heat until liquid is nearly absorbed, about 5 min (It actually takes longer).

Spread mixture on plate; place in freezer to cool.  Puree cooled mixture, ground nuts and bread crumbs in food processor or blender.  Mix in soy sauce, and remaining seasonings; combine well.  Pack mixture firmly into prepared pan.  Bake loaf 30 minute or until set on top - it will still feel soft.  Cool on wire rack; refrigerate.  To serve, run knife blade gently around edges to loosen.  Unmold onto serving plate.  One loaf will serve as a spread/dip for up to 40 people when served with a couple other dips.  By itself, figure about 20 people.

For those who care:  ( Cranberry Brie )

The Brie originally came out of Bon Appetit probably 15 years ago (at least).  The Pate is most likely from Vegetarian Times, since it included dietary info and was labeled "vegan."  I'm bad about snipping recipes and not including which magazine they came from.

These are both super easy and very yummy.  They also look a lot more impressive than the amount of work that goes into them :)