Recipes and Serving Suggestions - Gourmet, Wheat, Gluten and Sugar Free Products - Gourmet Wafer Crisps

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Wild Mushroom Pate with Kitchen Table Bakers' Aged Parmesan Crips

1/2 ounce dried blend shiitake/porcini mushrooms
1 cup hot water
1 stick butter
3 cloves garlic, minced
1/2 cup finely chopped sweet onion (such as Vidalia)
6 ounces Crimini (baby bella)mushrooms, sliced
1/2 tablespoon fresh thyme leaves
1/2 teaspoon dried sage leaves
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup dry white wine
1/4 cup brandy
1/3 cup freshly snipped chives for garnish

Soak the dried mushrooms in hot water for 10 minutes, until very tender. Drain well.

Melt butter in heavy large skillet over medium heat. Add onions and garlic until beginning to soften (about 3 minutes). Add mushrooms, herbs, salt, and pepper; sauté until very tender. Once liquid begins to evaporate, add the wine and brandy. Reduce until most of the liquid is gone. Cool, taste and adjust seasonings, then add to food processor and process until very smooth. Pour into a small bowl or crock and chill until set. Remove from refrigerator an hour before serving to soften a bit.

Spread pate on Kitchen Table Bakers' Aged Parmesan Crisps and sprinkle with chives.

Serves 8-10

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