A big, ripe cornucopia of a book by gardeners who cook and cooks who garden, Smith & HawkenThe Gardeners' Community Cookbook celebrates both the Smith & Hawken gardening community and Second Harvest, the largest charitable hunger relief organization in the United States. Over 300 contributors from all 50 states share the fruit and vegetables of their labors--the secrets of their tomatoes and their tomato sauce.
Flavored with a good sherry, a handful of fresh herbs, and a mix of plain and fancy mushrooms, ordinary cream cheese becomes sumptuous. Shaped in a mold and presented unmolded, it becomes fancy enough to be called pate. -- Cathy Garner (Cordova, TN)
Makes about 2 cups
2 tablespoons butter
1 pound fresh mushrooms, preferably a combination of fancy mushrooms, wiped clean, stemmed, and thinly sliced
2 small cloves garlic, minced
8 ounces quality cream cheese, softened
1/4 cup medium dry sherry, such as Amontillado
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh marjoram leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh rosemary leaves
1 teaspoon black pepper
Salt
Fresh herb sprigs, for garnish
Assorted crackers
Melt the butter in a saucepan over medium heat. Stir in the mushrooms and garlic and saute until the liquid is evaporated, about 5 minutes. Remove from the heat and cool to room temperature.
Line a 2- to 3-cup mold with plastic wrap. Set aside.
Transfer the mushrooms and garlic to a food processor. Add the cream cheese, sherry, chopped tarragon, marjoram, thyme, rosemary, and the pepper and blend until smooth. Blend in salt to taste and scoop the mixture into the lined mold. Cover with plastic wrap and refrigerate until well set, at least overnight.
When ready to serve, peel the plastic wrap cover off the top of the mold. Invert the mold onto a serving plate, prodding it a bit to loosen and release it onto the plate. Peel away the plastic wrap lining. Garnish the plate with herb sprigs and serve, accompanied by a basket of assorted crackers.
