Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
1 c Leeks or onion, thin slice
1/2 c Celery, chopped
2 Garlic cloves, minced
1 1/2 ts Dried thyme
1/2 ts Pepper
1 pn Salt
1 1/2 lb Mushrooms
2 tb Sherry
1 ts Worcestershire sauce
2 tb Tomato paste
4 oz Light cream cheese, soften
2 tb Fresh parsley, chopped

In large saucepan, melt butter over medium heat; cook leeks, celery,
garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes
or until leeks are softened and lightly browned.

Meanwhile, in food processor or by hand, coarsely chop mushrooms; set
aside. Stir sherry and worcestershire sauce into pan, cook for 30
seconds, stirring to deglaze pan.

Increase heat to high; add mushrooms and cook, stirring occasionally,
for about 10 minutes or until liquid is evaporated. Stir in tomato
paste; cook for 1 minute. Let mushroom mixture cool to room
temperature.

In food processor or blender, mix cream cheese with mushroom mixture
just until almost smooth. Line 2-cup loaf pan or mould with plastic
wrap; sprinkle chopped parsley evenly over bottom. Spoon in mushroom
mixture, smoothing top. Cover with plastic wrap and refrigerate for
at least 4 hours or until firm. [Pate can be refrigerated for up to 3
days.]

Uncover pate and unmould onto serving plate; remove plastic wrap and
smooth with palette knife.

Serve with water crackers or toasted flatbread.

6 servings for $7.65CDN [Nov 95]

Tip: For a chunkier pate, pure all but 1 cup of the mushroom mixture,
then fold it back into the mixture before transferring to loaf pan.

To prepare leeks, trim off limp outer leaves, leaving root end
intact. Trim off flat dark green leaves where they start to pale.
Slit each leek stalk from green leaf end almost to root end. Holding
leek root end up and spreading leaves, flush out grit under cold
water. Per serving: about 95 calories, 3 g protein, 7 g fat,
6 g carbohydrate.

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
Compote

Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen Recipe by Dana McCauley

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