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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Mushroom Pâté

Gregory Clapp

This appetizer is a family favorite.  It was first served to us by a catering friend in Bristol, England.  I guarantee once your guests try this pâté they will be asking for the recipe, just like I did 18 years ago.  

This appetizer is a family favorite and was one of the creations from the class last December.  This Mushroom Pâté recipe was first served to us by a catering friend in Bristol, England.  Everyone at the dinner had small children at the time, so we had them sleeping in every room and closet in the house.  It was a memorable night because someone was always waking up- the respective parent would run in before their crying child woke up someone else.  The best memory of the night was the appetizer of Mushroom Pâté, served on toast.  I guarantee once your guests try this pâté they will be asking for the recipe, just like I did 18 years ago.  

  • 8 oz mushrooms, chopped
  • 4 oz butter
  • 1 small onion, chopped
  • 1 oz fresh bread crumbs (about 1 slice)
  • 4 oz cream cheese
  • 1 teaspoon lemon juice
  • pinch offresh nutmeg
  • salt and pepper to taste

Chop mushrooms and onion.  Sauté in butter until soft.  Put slice of bread in a food processor to make crumbs.  Add cream cheese and remaining ingredients to the food processor.  Process until smooth.  Pour into serving container.  You can sauté a few mushroom slices to lay on top as a garnish.  Chill overnight. 

Serve with bread and crackers.