Ingredients
| 3/4 lb. | fresh mushrooms | | 1/2 | sm. onion | | Garlic | | 1/2 cup | butter | | 2 tbsp. | brandy | | 1 tsp. | fresh lemon juice | | Salt and pepper | | 1 tsp. | dried tarragon, crushed | | 8 oz. | cream cheese | | 1/4 cup | fresh parsley, chopped | | Pickled sweet pimento |
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Instructions
Chop mushrooms in blender or food processor. In large skillet melt butter; stir in chopped vegetables, brandy, and lemon juice. Cook over medium heat for 5 minutes, stirring often. Remove from heat; season with salt and pepper to taste, and add tarragon. Cut cream cheese into cubes and combine with parsley in food processor or blender. Add mushrooms and process 10 minutes or until smooth. Remove to crocks and chill. This paté freezes well. Garnish with pimento strips.
Author's Comments
Store in refrigerator. Serve with melba toast or toast triangles.
16 servings = 2-1/2 cups
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