Recipe: Sherried Mushroom Cheese Pate (using cream cheese and fresh herbs, make ahead)

SHERRIED MUSHROOM CHEESE PATE

"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)

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, to taste
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.

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.

Makes about 2 cups
Source: Smith & Hawken - The Gardener's Community Cookbook by Victoria Wise