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January 2019

Easy Bread Recipes

Preserving Recipes

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Mushroom Pate 3 Recipe

Mushroom Pate 3 recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mushroom Pate 3 recipe  PDF


1 lb Fresh mushrooms
1/4 c Butter or margarine
1/3 c Minced onion
1/3 c Finely chopped celery
2 Eggs
3 oz Cream cheese, softened
3/4 c Fine dry bread crumbs
1 ts Salt
1/2 ts Basil leaves, crushed
1/4 ts Rosemary leaves, crushed
1/4 ts Oregano leaves
1/8 ts Ground black pepper
Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes about 5 cups) set aside. In a large saucepan melt butter. Add onion and
celery saute until tender, about 5 minutes set aside. In a large mi ing bowl beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, black pepper and reserved onion and celery mi ture and mushrooms. Stir until mi ture is well blended and smooth. Butter a 7 4 2 inch loaf pan. Cover the long side and bottom of pan with a strip of wa ed paper leaving a 1 1/2 inch overhang. Spoon mushroom mi ture evenly into pan. Cover top of pan with foil. Bake until firm, about 1 1/2 hours. Cool in pan until lukewarm. Remove from pan using wa ed paper overhang as an aid discard paper. Serve at room temperature with crackers as an appetizer garnished with mushroom slices, grated carrot and chopped onion, if desired. Yield: 12 to 14 portions.

Mushroom Pate 3 recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
559 people have voted
Last Reviewed on 2019-01-21



Monday, Jan 21 2019 Download & Print Mushroom Pate 3 recipe  PDF   Easy Bread recipes RSS   Thumsb up

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1 c Milk 1 c Cooked squash 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 3 c Flour 1 1/4 c Sugar 2 tb Shortening 2 Eggs, well beaten 1 ts Vanilla 3 ts Baking powder Cream shortening and sugar. Add eggs, squash, and flavoring. Sift flour, measure, and sift with salt, baking powder, and spices. Add alternately with milk to first mi ture. Chill dough. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton, Concord, MA. From: Grant Ames Date...

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