Leek Mushroom Cheese Pate

• 2 teaspoons vegetable oil
• 1 1/2 teaspoons minced garlic
• 1 1/2 cups chopped leeks
• 1/2 cup finely chopped carrot
• 12 ounces oysters or 12 ounces regular mushrooms, thinly sliced
• 2 tablespoons sherry wine or 2 tablespoons white wine
• 2 tablespoons chopped fresh dill
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon fresh coarse ground black pepper
• 2 ounces feta cheese, crumbled
• 2 ounces light cream cheese
• 1/2 cup 5% ricotta cheese
• 2 teaspoons fresh lemon juice
• 2 tablespoons chopped fresh dill

1. Line a 9x5-inch loaf pan with plastic wrap.
2. In a large nonstick frying pan sprayed with vegetable spray, heat oil over medium-high heat.
3. Add garlic, leeks and carrots;cook 3 minutes, stirring occasionally.
4. Stir in mushrooms, sherry, dill, oregano and pepper; cook, stirring occasionally, 8 to 10 minutes or until carrots are tender and liquid is absorbed.
5. Remove from heat.
6. Transfer vegetable mixture to a food processor.
7. Add feta, cream cheese, ricotta and lemon juice; puree until smooth.
8. Spoon into prepared loaf pan.
9. Cover and chill until firm.
10. Invert onto serving platter; sprinkle with chopped dill.
11. Serve with crackers, bread or vegetables.

vegetable oil, garlic, leeks, carrot, oysters, sherry wine, dill, oregano, fresh coarse ground black pepper, feta cheese, light cream cheese, ricotta cheese, lemon juice, dill

Taken from www.food.com/recipe/leek-mushroom-cheese-pate-332622 (may not work)