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MUSHROOM PATE

  • 4 pounds fresh mushrooms, rinsed and dried

  • 1 bay leaf

  • 1 cup dried breadcrumbs, finely crushed

  • 1/2 cup red bell pepper (or pimento), seeded and pureed

  • 1/2 cup green bell pepper, seeded and pureed

  • 1 large onion, finely diced

  • 3 garlic cloves, minced

  • 1/3-cup vegetable oil

  • 2/3 cup red wine vinegar

  • 1-teaspoon dill weed

  • Salt to taste

  • 1/2-teaspoon ground savory

  • 1-teaspoon ground mustard

  • 1-teaspoon celery seed

  • 1 tablespoon Worcestershire sauce

  • 1/8-cup capers, diced

  • 3 tablespoons mushroom powder

  • 1/4 cup green peppercorns, coarsely cup up
Steam mushrooms and bay leaf for 25 minutes over very low heat until mushrooms are tender. Drain; remove bay leaf. Combine mushrooms with remaining ingredients. Puree together in a food processor or blender until smooth and well blended. Best when chilled overnight to allow flavors to absorb. Makes approximately 5 cups.

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