Source: dLife

A mushroom pate mixed with garlic, Parmesan cheese and sherry.

Servings

12 oz fresh portobello mushroom , coarsely chopped (or shiitake)
0.5 cup fresh chopped onion
3 medium garlic cloves , minced
0.25 cup cooking sherry (or water)
1 cooking spray
2 tbsp reduced fat grated parmesan cheese
2 tsp fresh lemon juice
1 pinch salt and pepper (to taste)

1 Add mushrooms, onions, garlic, and sherry in a cooking spray coated skillet. Cook, covered, over medium heat until mushrooms are wilted, about 5 minutes.
2 Continue to cook, uncovered, over medium heat until vegetables are very tender and all liquid absorbed, 8 to 10 minutes. Let cool.
3 Process mushroom mixture and Parmesan cheese in food processor until smooth.
4 Season to taste with lemon juice, salt, and pepper. Refrigerate 2 to 3 hours for flavor to blend.
5 Serve in crock with bread or crackers.

This pate is most flavorful when made with wild mushrooms, though any type of mushrooms can be used.