This robustly flavoured yet light meatless puree is perfect for welcoming guests as they gather in the living room. Serve with water crackers or toasted flatbread.
- Portion size 8 servings
- 2 tablespoons butter
- 1 cup thinly sliced leek
- 1 cup thinly sliced onion
- 1/2 cup chopped celery
- 2 cloves garlic minced
- 1 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- pinch salt
- 1 1/2 lb mushroom
- 2 tablespoons sherry
- 1 teaspoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 pkg light cream cheese softened
- 2 tablespoons chopped fresh parsley
In large saucepan, melt butter over medium heat; cook leeks, celery, garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes or until leeks are softened and lightly browned.
Meanwhile, in food processor or by hand, coarsely chop mushrooms; set aside. Stir sherry and Worcestershire sauce into pan; cook for 30 seconds, stirring to scrape up any brown bits from bottom of pan.
Increase heat to high; add mushrooms and cook, stirring occasionally, for about 10 minutes or until liquid is evaporated. Stir in tomato paste; cook for 1 minute. Let mushroom mixture cool to room temperature.
In food processor or blender, mix cream cheese with mushroom mixture just until almost smooth. Line 2-cup (500 mL) loaf pan or mould with plastic wrap; sprinkle chopped parsley evenly over bottom. Spoon in mushroom mixture, smoothing top. Cover with plastic wrap and refrigerate for at least 4 hours or until firm. (P? can be refrigerated for up to 3 days.)
Uncover p? and unmould onto serving plate; remove plastic wrap and smooth with palette knife.
Nutritional facts <b>Per each of 8 servings:</b> about
- Protein 3 g
- Calories 95.0
- Total fat 7 g
- Total carbohydrate 6 g