Pecan Mushroom Paté - cooking recipe

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) package fresh mushrooms, wiped clean and chopped
1 tablespoon finely chopped shallot
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 cup coarse chopped toasted pecans, divided
1 tablespoon heavy cream
1 tablespoon madeira wine

Preparation

In a large skillet melt butter over medium heat and add mushrooms and shallot.
Saute until shallot is tender and mushrooms give up their liquid.
Stir in salt & pepper.
Reserve 1 Tablespoon of the pecans.
In blender or food processor blend remaining pecans until a paste is formed.
Add the mushroom mixture, cream and madeira, blending until smooth.
Spoon into a serving dish and sprinkle with reserved pecans.
Cover and refrigerate at least 2 hours.
Serve with crackers, melba rounds or party rye.