March 15, 2014
- Melt one third of the butter with the oil in a large sauté pan. Add the mushrooms and sauté for about 5 minutes. Season with salt and pepper. Add the garlic, sherry, lemon juice and zest, and tomato paste. Cook until the liquid has evaporated. Let cool completely.
- Combine the mushroom mixture with the remaining butter in a food processor and pulse until you have a fairly smooth pate. Add the parsley and taste for salt and pepper. Spoon the pate into a nice small serving bowl and let it firm up in the fridge for at least 4 hours.
Serves 6 to 8 ~ From Home Made Summer