| Mushroom Paté 1 lb. mushrooms 1 small onion 2 cloves garlic 1/4 cup Salute Santé! Grapeseed Oil 2 tbsp. olive oil 1 tbsp. butter 1/2 cup red wine 3 tbsp. red wine 1 tbsp. Grand Marnier 1/4 cup sun dried cherries 1/4 cup fresh parsley, chopped 1 packet unflavored gelatin Salt and pepper to taste Marinate the sun dried cherries in 3 tbsp. red wine and Grand Marnier. Preheat the Salute Santé! Grapeseed Oil, olive oil and butter. Sauté onion, mushrooms and garlic. When translucent, add 1/2 cup red wine and simmer for 5 minutes. Remove from heat and allow to cool 15 minutes. Puree in blender for 2 minutes. Remove sun dried cherries from liquid. Reserve liquid. In a small sauce pan, heat up reserved liquid and sprinkle with gelatin until dissolved. Add to mushroom mixture. Add chopped parsley and sun dried cherries to mushroom mixture. Set in mold dish. Refrigerate at least 4 hours. Turn mold over onto platter. Serve with fresh bread. |
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