From Platings and Pairings
Serves 4 (adjust based on your share size!)
1 finely chopped onion
¼ lb butter
½ pound mushrooms
2 garlic cloves
¼ cup dry sherry
1 teaspoon salt
¼ teaspoon black pepper
1 cup cream cheese
2 cups spinach
1 ¼ cups finely chopped walnuts
⅓ cup chopped parsley
1 tbsp tarragon
In a skillet over medium heat, saute the onion in butter for 4-5 minutes. Add the mushrooms and garlic and cook for 5 minutes. Transfer to a mixing bowl and let cool.
Preheat the oven to 350 degrees.
Combine cream cheese, eggs, spinach, walnuts, parsley, and tarragon, then add in cooled mushroom mixture .
Place mixture in a buttered loaf pan. Cover with aluminum foil. Place the loaf pan in a larger and deeper pan partially filled with water. Bake for 1 hour 15 minutes.
After baking, remove from the oven and chill inverted on a plate. Once chilled, the pate may be sliced and served!