2 pounds mushrooms
4 cups water
1 pound soft cream cheese
1/4 pound soft sweet butter
1 tablespoon fresh rosemary
1 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon minced garlic
1 ounce marsala wine (optional)
Wash and halve mushrooms.
Puree the mushrooms with the 4 cups of water in a blender or food processor.
In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
Strain the mixture, separating the thicker mushroom portion from the liquid.
Reserve the mushroom portion.
Simmer the liquid again until it is reduced to about 1/2 cup.
Set aside the reduction/glaze to cool.
While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a paddle.
Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
The pate can be refrigerated for up to 7 days.