1 c Butter
1 md Leek, white only, chopped
2 cl Garlic, minced
1 1/2 lb Coarsely chopped mushrooms
2 tb Chopped fresh parsley
1 ts Dried thyme
1/2 c Dry white wine
2 tb Dry sherry or sauterne
1/4 ts Pepper
1/8 ts Salt
Fresh herbs, if desired
Carrot flowers if desired
Toasted french bread slices
Melt butter in a large skillet. Add leek and garlic.
Saute until leek is tender, about 8 minutes.
Stir in mushrooms, parsley and thyme. Saute until
mushrooms give off their juices, about 10 minutes.
Stir in wine or sherry. Season to taste. Cook,
stirring occasionally, until liquid is reduced and
thickened, about 10 minutes. Cool mixture slightly.
Puree in blender or food processor until smooth.
Place mixture in 3-cup terrine. Refrigerate, covered,
several hours or overnight. Garnish with fresh herbs
and carrots. Serve with toasted French bread slices.
Store tightly wrapped in the refrigerator, this
intensely-flavored spread can be prepared up to two
days in advance.
If you like, substitute some of the more exotic
mushrooms that are readily available today, such as
shitake, enoki or oyster, for part of the mushrooms.
