| 1. Sauté onion and bell pepper in butter until soft. |
| 2. Chop up mushroom stems and add them to the pan. |
| 3. Add 1/2 C of breadcrumbs to start and add more as you go. |
| 4. Add the crab meat and about 3/4C of the Sautrene cooking wine. |
| 5. Make sure it all comes together when your form a ball as it is not too dry or clumpy. |
| 6. Add 1 Cup of cheese to taste. |
| 7. Stuff the hollowed out mushrooms. |
| 8. Bake in preheated Oven @325 for approx. 10-15 minutes. |
| Delicious! |
| 1. Fry the mushrooms in the truffle oil with the shallots and
garlic
for about 4 minutes until excess moisture is driven off. |
| 2.Combine all of the ingredients in a food processor and puree
to a smooth
consistency. |
| 3.Pour the mixture into 6 well-oiled individual ramekins
and put them into a flan dish with 2 cm of water and cook bain-marie style for 25 minutes at 350f. |
| 4. . Cool and turn out
onto a medium size plate. |
| 1. Wash the mushrooms and cut into halves. Puree the mushrooms with the 4 cups of water in a blender or food processor. |
| 2.In a large saucepan, bring the mixture to a boil and then simmer for half an hour. Strain the mixture, separating the thicker mushroom portion from the liquid. |
| 3.Reserve the mushroom portion. Simmer the liquid again until it is reduced to about 1/2 cup. Set aside the reduction/glaze. |
| 4. While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a paddle. |
| 5. Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate. |
| NOTE:The pate can be refrigerated for up to 7 days. Serve with crackers or toast points. |
| 1. Saute onions and garlic in oil until onions are soft. Add
mushrooms and
seasonings and continue to cook until the mushrooms begin to release their juices. Remove from heat and allow to cool for 5 minutes. Stir in the stuffing mix |
| 2.In a food processor, combine the Parmesan cheese, cream cheese and the ricotta cheese. Process until combined. Add the cooled mushroom mixture and process until the mixture is pureed smooth. Add salt and pepper to taste. |
| 3.Butter a 2 qt. mold and put a piece of wax paper or parchment on the bottom. Pour in the mushroom mixture. Tamp down to remove any air bubbles. |
| 4. Bake for 1 hour 15 minutes at 400°F. Remove from oven and allow to cool. Cover the top with a piece of wax paper and place weights on top. Refrigerate at least 24 hours. |
| NOTE:To serve: Remove weights, peel off wax paper and blot any excess surface juices. Turn out onto a platter. Serve with crackers and fresh veggies. |