Leek Mushroom Cheese Pate - cooking recipe

Ingredients

2 teaspoons vegetable oil
1 1/2 teaspoons minced garlic
1 1/2 cups chopped leeks
1/2 cup finely chopped carrot
12 ounces oysters or 12 ounces regular mushrooms, thinly sliced
2 tablespoons sherry wine or 2 tablespoons white wine
2 tablespoons chopped fresh dill
1 1/2 teaspoons dried oregano
1/4 teaspoon fresh coarse ground black pepper
2 ounces feta cheese, crumbled
2 ounces light cream cheese
1/2 cup 5% ricotta cheese
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh dill

Preparation

Line a 9x5-inch loaf pan with plastic wrap.
In a large nonstick frying pan sprayed with vegetable spray, heat oil over medium-high heat.
Add garlic, leeks and carrots;cook 3 minutes, stirring occasionally.
Stir in mushrooms, sherry, dill, oregano and pepper; cook, stirring occasionally, 8 to 10 minutes or until carrots are tender and liquid is absorbed.
Remove from heat.
Transfer vegetable mixture to a food processor.
Add feta, cream cheese, ricotta and lemon juice; puree until smooth.
Spoon into prepared loaf pan.
Cover and chill until firm.
Invert onto serving platter; sprinkle with chopped dill.
Serve with crackers, bread or vegetables.