Recipe

A A A

• 1 tbsp butter or 1 tbsp margarine
• 1 (8 oz) package fresh mushrooms , wiped clean and chopped
• 1 tbsp finely chopped shallot
• 1/2 tsp salt
• 1/4 tsp fresh coarse ground black pepper
• 1 cup coarse chopped toasted pecans, divided
• 1 tbsp heavy cream
• 1 tbsp madeira wine

• 1 In a large skillet melt butter over medium heat and add mushrooms and shallot.
• 2 Saute until shallot is tender and mushrooms give up their liquid.
• 3 Stir in salt & pepper.
• 4 Reserve 1 Tablespoon of the pecans.
• 5 In blender or food processor blend remaining pecans until a paste is formed.
• 6 Add the mushroom mixture, cream and madeira, blending until smooth.
• 7 Spoon into a serving dish and sprinkle with reserved pecans.
• 8 Cover and refrigerate at least 2 hours.
• 9 Serve with crackers, melba rounds or party rye.