Pecan Mushroom Paté

• 1 tablespoon butter or 1 tablespoon margarine
• 1 (8 ounce) package fresh mushrooms, wiped clean and chopped
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1 cup coarse chopped toasted pecans, divided
• 1 tablespoon heavy cream
• 1 tablespoon madeira wine

1. In a large skillet melt butter over medium heat and add mushrooms and shallot.
2. Saute until shallot is tender and mushrooms give up their liquid.
3. Stir in salt & pepper.
4. Reserve 1 Tablespoon of the pecans.
5. In blender or food processor blend remaining pecans until a paste is formed.
6. Add the mushroom mixture, cream and madeira, blending until smooth.
7. Spoon into a serving dish and sprinkle with reserved pecans.
8. Cover and refrigerate at least 2 hours.
9. Serve with crackers, melba rounds or party rye.

butter, fresh mushrooms, shallot, salt, fresh coarse ground black pepper, pecans, heavy cream, madeira wine

Taken from www.food.com/recipe/pecan-mushroom-pat-107307 (may not work)