When you're planning ahead for a big Thanksgiving meal, you're probably not thinking too much about appetizers, but today's recipe is for a vegetarian mushroom pate that you can make ahead of time and simply serve with crackers on the side.
2 10-ounce packages sliced baby portobello or cremini mushrooms
1/2 cup diced onion
2 minced garlic cloves
1/4 — 1/3 cup parsley
1 8-ounce package of cream cheese
2 Tbs fresh tarragon leaves (optional)
1-2 Tbs white truffle oil (optional)
Olive oil, salt, pepper
Use a large, deep heavy bottomed pan with a splash of olive oil to saute 1/2 cup finely diced onion to soften.
At that point, add a little more oil if needed, add the sliced mushrooms and finely minced garlic and cook that along to soften the mushrooms.
Keeping your eye on the mushrooms, take a minute to rough chop the parsley and optional fresh tarragon leaves.
Once the mushrooms start giving off their water, turn the heat up a bit and cook them along until they dry out a bit and brown up a bit. Then turn the heat off and season them with salt and pepper to taste.
At this point, transfer the mushrooms to a large plate and pop that into the fridge to cool the mushrooms down.
Next, add them to a food processor, add the parsley and tarragon and add the package of cream cheese. It's certainly not necessary, but you can add 1-2 Tbs of white truffle oil for more mushroom depth of flavor.
Puree it and then keep it in a tightly sealed container in the fridge until it is ready to serve.