---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Mushroom Pate
  Categories: Pate, Vegetarian
       Yield: 6 servings
  
       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.
  
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