Mushroom and Ricotta Cheese Pate

Mushroom and Ricotta Cheese Pate


INGREDIENTS:

1 pound mushrooms
1/4 cup chopped celery
1 cup toasted pecans
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
1/4 cup unsalted butter or margarine
1/2 cup minced shallots
1 cup freshly toasted bread crumbs
2 tablespoons chopped fresh basil
3 sprigs of fresh oregano
1 teaspoon salt
Cayenne to taste


TO PREPARE:

* Butter an 8-cup loaf pan and line with waxed paper or parchment paper.

* Process the mushrooms, celery, pecans, ricotta cheese, Parmesan cheese and parsley in a food processor until a coarse mixture forms.

* Melt the butter in a skillet over medium heat. Add the shallots.

* Saute the shallots until pale. Add the mushroom mixture, breadcrumbs, basil, oregano, salt and cayenne; mix well. Pack the mixture into the prepared pan. Cover with additional buttered waxed paper.

* Bake at 400 degrees for 1 to 1-1/2 hours or until tester comes out clean. Let stand until cool. Invert onto a serving platter.


NOTE: Pate is best served cool, but not cold.