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Corned Beef Mushroom Pate |
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| Ingredients: |
2 tbsp. butter
1 Tablespoon garlic, minced
1 small onion, finely diced
1 lb fresh mushrooms, finely diced (reserve 1 mushroom for garnish)
1 can corned beef, finely minced
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8 oz sour cream
1 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. ground pepper
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| Procedures: |
Saute mushrooms, garlic, and onions in a small amount of butter in a covered skillet.
Combine all ingredients and mix well in food processor.
Pour into plastic wrap-lined mold, cover, and refrigerate for about 8 hours.
When ready to serve, ice top of pate with 2 tablespoons sour cream and garnish with a sliced mushroom.
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| Notes: |
2020-08-02: An excellent batch made in a loaf pan. Doubled the mushrooms next time from 1/2 lb to 1 lb.
2020-06-16: Food processor, with dried onion replacing the small onion. Excellent. Enhancements: lemon juice, horseradish, Tabasco, real onion
2020-06-07: Added to our cook book.
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08/08/2020
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