Mushroom Pate - cooking recipe

Ingredients

2 lbs mushrooms (your choice)
4 cups water
1 lb soft cream cheese (2 8-oz. pkgs.)
1/4 lb soft sweet butter (1 stick)
1 tablespoon fresh rosemary
1 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon minced garlic
1 ounce marsala wine (optional)

Preparation

Wash the mushrooms and cut into halves.
Puree the mushrooms with the 4 cups of water in a blender or food processor.
In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
Strain the mixture, separating the thicker mushroom portion from the liquid.
Reserve the mushroom portion.
Simmer the liquid again until it is reduced to about 1/2 cup.
Set aside the reduction/glaze.
While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
The pate can be refrigerated for up to 7 days.
Serve with crackers or toast points.
Enjoy!