MUSHROOM PECAN PATE'
1 lb mushrooms, cleaned & chopped
1/4 C celery
1 C pecans
1/2 C Ricotta Cheese
1/2 C softened cream cheese
1/2 C grated Parmesan cheese
1/2 C shallots, minced
1/2 C parsley, minced
1/4 C unsalted butter
1 C bread crumbs
2 Tbsp fresh (or 1 tsp dried) basil
3 sprigs fresh Oregano
1 tsp salt
1 red pepper, chopped
1/8 to 1/4 tsp Cayenne pepperIn a food processor, combine the mushrooms, celery, pecans, cheeses and parsley. Pulse to mix (it should be course). Melt 2 Tbsp butter, add shallots and saute until clear. Add mushroom mixture, remaining butter, bread crumbs, basil, oregano, salt, cayenne pepper and red pepper.
Butter an 8 cup loaf pan and fill with the mixture, cover with foil and bake at 400 degrees until tester comes out clean (about 50-60 minutes).
Serve at room temperature.