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IMPORTANT NOTICE      CobornsDelivers will be closed for deliveries on Sunday, April 21st.

The Big 2-For Sale

Easy Eats

Easy Eats
Meal Planning Made Easy.
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**Easter Dinner for 4
Easy Eats > Mushroom Pate
Mushroom Pate
Mushroom Pate Mushroom Pate
This recipe was prepared by Beth Dooley of MSP Magazine at the 2009 Home & Garden Show. This simple spread of mixed mushrooms is great served on bruschetta or crackers, or as a topping for burgers and grilled chicken, tossed with pasta or folded into an omelet. The only trick is to be sure the mushrooms are well cooked before adding the liquid.
PREP TIME: 15 Minutes
COOK TIME: 20 Minutes

2 slices pancetta, chopped
1 tablespoon olive oil
1 pound mixed mushrooms (crimini and shiitake)
ounce dried porcini, reconstituted in hot water to cover
2 sprigs fresh thyme
cup chopped fresh parsley
1 tablespoon tomato paste
cup red wine (optional)
cup chicken stock (or more as needed)
Salt and freshly ground black pepper to taste

Step 1  Step 1:
Looking for Red Wine?Visit our Liquor Store
Step 2  Step 2:
In a large skillet, fry the pancetta in the olive oil over medium low heat until it begins to brown. Remove and set aside.
Step 3  Step 3:
Clean and roughly chop the mushrooms. Add the mushrooms to the skillet and toss to coat with the oil. Drain the porcini reserving the soaking liquid and add these to the skillet. Cook until the mushrooms have released their liquid and begin to brown, about 10 minutes.
Step 4  Step 4:
Add the thyme sprigs, parsley, tomato paste, wine and chicken stock and continue, cooking, until the liquid is absorbed. Season to taste with salt and freshly ground black pepper.

Serving Suggestion:

Nutritional Analysis (per serving)

Recipe Courtesy of Beth Dooley of MSP Magazine as prepared at the 2009 Home & Garden Show

Easy Eats
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