Mushroom Pate

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

Steps:

• 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