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Appertizers

WILD MUSHROOM PITA

Added by : on 0000-00-00

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(Serves: 6 - 8 As An Appetizer)

Ingredients

1/2 cup walnuts
6 tablespoons unsalted butter
1 3/4 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
1 tablespoon fresh thyme leaves, plus more for garnish
1 1/2 teaspoons coarse salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/3 cup Dry Sherry or Madeira
1/4 cup finely chopped flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 dash Tabasco sauce
1 package (8 ounces) cream cheese, room temperature

Directions

1. Heat oven to 350F. Spread walnuts on a baking pan.
Bake until fragrant, about 7 minutes.
Transfer walnuts to a bowl; set aside to cool.
Finely chop, and reserve.

2. In a large heavy skillet over medium heat, melt 4 tablespoons butter.
Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes.
Stir in salt, pepper, and sherry.
Cook until skillet is almost dry, about 10 minutes more.
Remove from heat, and let cool.

3. In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese.
Season with salt and pepper to taste.

4. Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides.
Spoon the mushroom mixture into the pan.
Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible.
Refrigerate for at least 8 hours, or overnight.

5. Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes.
Season with salt and pepper.
Unwrap chilled terrine, and invert it onto a small serving platter.
Surround with cooked mushroom halves, and thyme leaves.
Serve with toast points, water biscuits, or any plain cracker.

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