Herbed Mushroom Terrine Recipe Thanks, "Portland’s Palate... A Collection of Recipes from the City of Roses," Ingredients 1/4 cup butter or margarine (1/2 cube) 1/3 cup each onion, finely chopped; celery, finely chopped 1 lb. fresh mushrooms, cleaned and finely chopped 2 eggs 1 pkg. (3-oz.) cream cheese, room temperature 3/4 cup fine dried bread crumbs 1 tsp. salt 1/2 tsp. dried basil 1/4 tsp. each dried rosemary, dried oregano 1/8 tsp. freshly-ground black pepper 1/4 cup dry sherry (optional) Directions: Heat oven to 400º F. (200º C). Butter a 7x4x2" loaf pan. Cover long sides and bottom of pan with waxed paper, leaving a 1-1/2" strip of waxed paper overhanging long sides of pan. In a large saucepan over medium heat, melt butter. Add onion and celery and sautè until limp, about 5 minutes. Add chopped mushrooms and stir. Set aside. In a mixing bowl, beat eggs and cream cheese until smooth. Stir into mushroom mixture. Add bread crumbs, salt, basil, rosemary, oregano and black pepper. Spoon mushroom mixture evenly into prepared pan. Cover with foil. Bake at 400º F. until firm, approximately 1-1/2 hours. Remove from oven and cool in pan until lukewarm. Remove from pan, using waxed paper overhang to lift terrine out of pan. Place on serving plate and serve at room temperature with sliced bread or crackers. Note:  Can add 1/4 cup sherry to mushroom mixture just before stirring in bread crumbs and herbs. Garnish serving plate with parsley or other leafy greens. Makes 10-12 servings.
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