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  Mushroom Pate
Mushrooms
1 lb
Small onion 1
Garlic
2 cloves
Salute Santé!® Grapeseed Oil 1/4 cup
Olive oil
2 tbsp
Butter
1 tbsp
Red wine 1/2 cup
Red wine 3 tbsp
Grand Marnier
1 tbsp
Sun dried cherries 1/4 cup
Fresh parsley, chopped 1/4 cup
Unflavored gelatin
1 packet
Salt and pepper to taste Some

1. Marinate the sun dried cherries in 3 tbsp. red wine and Grand Marnier. 2. Preheat the Salute Sante! Grapeseed Oil, olive oil and butter. 3. Saute onion, mushrooms and garlic. When translucent, add 1/2 cup red wine and simmer for 5 minutes.
4. Remove from heat and allow to cool 15 minutes. 5. Puree in blender for 2 minutes. 6. Remove sun dried cherries from liquid.
7. Reserve liquid. In a small sauce pan, heat up reserved liquid and sprinkle with gelatin until dissolved. 8. Add to mushroom mixture. Add chopped parsley and sun dried cherries to mushroom mixture. 9. Set in mold dish. Refrigerate at least 4 hours. Turn mold over onto platter. Serve with fresh bread.

 

 


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