MUSHROOM PÂTÉ

 INGREDIENTS:

 2 tablespoons olive oil

 1 pound mushrooms, I used cremini, roughly chopped

 1 shallot, finely chopped ( I used a small one)

 1 garlic clove, grated

 1/4 teaspoon salt

 1/4 teaspoon freshly ground black pepper

 1 sprig fresh rosemary, finely chopped

 8 ounces ricotta

Directions:

To a large sauté pan over medium heat, add the oil. Add the mushrooms and cook until they start to brown, stirring.  Add the shallots and sauté, until they begin to soften, 3-4 minutes. Add the garlic, rosemary, salt and pepper stir and cook for 2 minutes. Set aside to cool for 10 minutes.

Add the mushroom mix to a food processor along with the ricotta and blend until smooth, taste for seasoning. 

 Refrigerate for 30 minutes until set.

I bought ricotta to use for another recipe. As usual I never got to it and the container sat until I looked and it needed to be used asap.

This is really good! Will make it again.