November 2006: Brandied Wild Mushroom Pate

½ ounce dried blend shitake/porcini mushrooms
1 cup hot water
1 stick butter
3 cloves garlic, minced
½ cup finely chopped sweet onion (such as Vidalia)
6 ounces Crimini (baby bella)mushrooms, sliced
½ tablespoon fresh thyme leaves
½ teaspoon dried sage leaves
1 teaspoon fresh rosemary, chopped
½ teaspoon salt
Freshly ground pepper to taste
½ cup dry white wine
¼ cup brandy
1 package cocktail rye bread
4 tablespoons butter, melted (for rye bread toasts)
1/3 cup freshly snipped chives for garnish

Soak the dried mushrooms in hot water for 10 minutes, until very tender. Drain well.

Melt butter in heavy large skillet over medium heat. Add onions and garlic until beginning to soften (about 3 minutes). Add mushrooms, herbs, salt, and pepper; saute until very tender. Once liquid begins to evaporate, add the wine and brandy. Reduce until most of the liquid is gone. Cool, taste and adjust seasonings, then add to food processor and process until very smooth. Pour into a small bowl or crock and chill until set. Remove from refrigerator an hour before serving to soften a bit.
For rye toasts: Heat oven to 350 degrees. Place rye bread squares on a large baking sheet. Bake until lightly toasted on each side. Brush one side with melted butter, return to oven and bake an additional 3 minutes. Remove from oven and cool.

Spread pate on toasted rye bread and sprinkle with chives.

Serves 8-10