Hungarian Mushroom Pâté

• 8 dried shiitake mushrooms (1 cup; 1/2 oz. total)
• 1 onion (about 1/2 lb.)
• 1 shallot (about 2 oz.)
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 pound common mushrooms, rinsed
• 2 tablespoons minced fresh thyme leaves or 2 tablespoons dried thyme
• About 1/2 cup plain nonfat yogurt (optional)
• Salt and pepper
• Chopped parsley
• Crackers or toasted baguette slices

1. In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes are soft, 7 to 10 minutes.
2. As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food processor or with a knife.
3. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion, shallot, garlic, olive oil, and paprika until vegetables begin to brown, 5 to 7 minutes.
4. Meanwhile, trim off and discard discolored stem ends of common mushrooms. Finely chop mushrooms in a food processor or with a knife.
5. When shiitakes are soft, squeeze in soaking water to release grit, lift out, and squeeze dry; reserve water. Trim off and discard stems; finely chop shiitakes in a food processor or with a knife.
6. Add common mushrooms, shiitakes, and thyme to onion mixture. Slowly pour reserved soaking water into pan, leaving sediment behind. Stir often over high heat until mushrooms begin to brown, 8 to 10 minutes. Remove from heat and let cool, about 10 minutes.
7. Add yogurt, salt, and pepper to taste. Spoon into a bowl and sprinkle with parsley. Serve warm or cool. Spread on crackers to eat.

shiitake mushrooms, onion, shallot, garlic, olive oil, paprika, common mushrooms, thyme, nonfat yogurt, salt, parsley, crackers

Taken from www.myrecipes.com/recipe/hungarian-mushroom-pt (may not work)