|
1/2 cup unsalted butter
1 cup chopped onion
3/4 cup thinly sliced scallion
3 ribs celery cut into 1" squares
4 teaspoons minced garlic
2 pounds thinly sliced mushroom
2 cups chopped walnuts
3 tablespoons dried basil
3 tablespoons dried thyme
|
3 tablespoons dried oregano
4 tablespoons dried rosemary
1 1/2 teaspoons salt
2 teaspoons pepper
12 ounces soft cream cheese
3/4 cup bread crumbs
3 large eggs, beaten
2 cups dry white wine
|
In a very large skillet, melt butter and sautee onion, scallion, celery and garlic. Cook for approximately 6 minutes. Increase heat to high and add mushrooms. Cook mixture, stirring occasionally, until liquid is evaporated. Add wine and cook on high until evaporated. Add walnuts, herbs, salt and pepper. Sitr in cream cheese. Remove from heat and cool. Puree mixture in processor until smooth. Add bread crumbs and eggs. Puree until smooth. Pour the mixture into a greased 9 x 5 x 2 1/2 glass loaf pan. Wrap the pan in waxed paper and then foil. Bake at 350° for 1 1/2 hours. Let cool; chill, wrapped, overnight. Discard foil and waxed paper. Run a thin knife along edges. Invert onto a serving platter. Slice accordingly. Serve with toast points and flavored cream cheese.
Makes 12 servings. Preparation time: 30 minutes.
|
