Mushroom-Liver Pate - cooking recipe

Ingredients

1/4 lb. fresh mushrooms, finely chopped
1 Tbsp. butter or margarine, melted
1/2 lb. braunschweiger
1/2 c. sour cream
2 Tbsp. brandy
1 Tbsp. chopped green onions
1/2 tsp. prepared mustard
dash of ground red pepper
garnishes (pimiento strips and fresh parsley sprigs)

Preparation

Saute mushrooms in butter in a skillet over medium heat until tender.
Combine mushrooms, braunschweiger and next 5 ingredients; stir well.
Spoon into a buttered 1 3/4-cup mold.
Cover and chill until firm.
Unmold onto a serving platter.
Garnish, if desired. Serve with crackers.
Yield:
1 3/4 cups.