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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half the butter in a large sacuepan and, keeping the high heat, saute half the mushrooms quickly for 3-4 minutes, until just tender and lightly browned. If they begin to make liquid, the butter is not hot enough -- the mushrooms should be dry. | 2. Remove mushrooms with a slotted spoon and set aside. Repeat with remaining butter and mushrooms. | 3. Remove 6 perfect mushroom slices and reserve for the garnish. | 4. Work the rest of the mushroom slices in a blender or food processor with the cream, sherry, and seasoning to taste. | 5. Spoon the pate mixture into 6 individual ramekins or pate dishes, level the tops, then press one of the reserved mushroom slices into the top of each. | 6. Cool, then chill the pates. | 7. MAKE MELBA TOAST:. | 8. Use the bread to make Melba toast. Toast the bread on both sides, then with a sharp knife cut through the bread to split each slice in half, making two thin pieces. | 9. Toast the uncooked sides under the broiler until crisp and brown -- the edges will curl up. | 10. Let the toast cool. | 11. The Melba toast will keep 2-3 days in an airtight tin. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
button mushroom	6	cups	sliced	-	-	-	-
heavy cream	3	tablespoons		153.0	1.2329999999999999	1.278	16.236
sherry	1	tablespoon		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
wheat bread	6 -8	slices		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.