|Mushroom & Watercress Pate|
Watercress grows in cool running water and is a member of the mustard family. I understand that it grows wild in certain parts of the country, but not here. Watercress, so often ignored, is a wonderful green. I love love love it on an egg salad sandwich too. It's peppery/bitter/something. I don't know, but I know I like it.
|Mushrooms, scallions, watercress|
4 oz Watercress, rinsed and dried
8 oz cream cheese
8 oz crimini or white mushrooms, sliced
Scallions, 4-6, sliced or other oniony type thing you like, shallots, perhaps?
Heat a saute pan on medium-low heat and add about a tablespoon of olive oil. Saute the scallions until soft, add sliced mushrooms and saute until they release liquid and then begin to dry a bit. Add about a tablespoon of balsamic vinegar and let it cook out. Add the cress and mix to wilt. Remove from heat. Let veg mix cool a bit. To the bowl of the food processor, add the veg mix and the cream cheese. Blend until throughly mixed. Turn out into ceramic or glass box. Cover and refrigerate.
|Ready to be processed|
To serve, slice a baguette and toast lightly in the oven. Top with pate and serve with wedges of lime to squeeze over the toasts. (Lime is not optional)