Mushroom Pate

• 1 12 lbs assorted mushrooms, chopped
• 34 cup butter
• 34 cup shallot, minced
• 1 teaspoon dried thyme
• 18 teaspoon nutmeg
• 14 teaspoon black pepper
• 3 tablespoons fresh parsley, minced
• 3 tablespoons heavy cream
• 12 cup cognac, preferably VSOP

1. Melt about half the butter in a large heavy bottomed skillet over medium heat.
2. Add mushrooms, shallots, thyme, nutmeg, pepper and parsley.
3. Stir to coat and cover.
4. Cook about five minutes, uncover, and stir.
5. Cover again and repeat the process until the mushrooms are soft (about 15 minutes total).
6. Uncover and allow the liquid to evaporate until the pan is still moist.
7. Add the cream and stir constantly until coated (about 3 minutes).
8. Transfer the contents to a food processor.
9. Pulse twice.
10. Scrape down the sides and add the remainder of the butter in about 2 tbs chucks, pulsing between.
11. Scrape down the sides and while the food processor is running slowly add half the cognac through the feed tube.
12. Scrape down the sides again and add the rest of the cognac while running.
13. The result should be a fairly smooth soft spread (the texture is a little like creole mustard).
14. Place the mixture in ramekins or other smallish serving bowls cover and chill overnight.
15. Service with bread, crackers, or vegetables.

mushrooms, butter, shallot, thyme, nutmeg, black pepper, fresh parsley, heavy cream, cognac

Taken from www.food.com/recipe/mushroom-pate-188892 (may not work)