Recipe of the Month:
Tofu and Wild Mushroom Spread
By Nicole McCollum


Yield 8 Servings  
Ingredients
1/2     pound butter
1 1/2   minced garlic cloves
1/2     cup finely chopped onions
5 1/3   ounces Shitaki mushrooms
5 1/3   ounces Portobello mushrooms
2/3     teaspoon chopped marjoram
1       cup fresh bread crumbs
salt and pepper to taste
2 1/2   teaspoons lemon juice
5 1/2   ounces Tofu, firm packed, drained
1       tablespoon fresh chopped parsley

 
 
 
Method

1. Saute garlic, onions, mushrooms and marjoram in butter till just soft,
about 5 - 7 minutes. Salt and pepper to taste.

2. Pulse mushrooms mixture with remaining ingredients in food processor
leaving a slightly rough "pate" texture.

3. Chill well

Serving Suggestions

Serve on toasted sour dough as an appetizer, mold in loaf pan lined with 
portobellos as a terrene of pate, or mold in a round bowl for a center 
piece of pate surrounded by croistini.