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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 (8 ounce) package fresh mushrooms, wiped clean and chopped |
1 tablespoon finely chopped shallot |
1/2 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
1 cup coarse chopped toasted pecans, divided |
1 tablespoon heavy cream |
1 tablespoon madeira wine |
Directions:
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.
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