Zucchini Pate
Why I Love This Recipe
I learned this from John and Ella Mangelos. They used to run a restaurant I frequented. I miss them and their food.
Ingredients You'll Need
1/2 cup butter
4 large zucchini, sliced
1 large onion, diced
1/2 lb chopped mushrooms
1/2 tsp dried basil
1/4 tsp salt
1/2 tsp curry powder
1 TBS fresh lemon juice
1 hard boiled egg
2 TBS mayonnaise
2 TBS grated Asiago or Parmesan cheese
1 envelope unflavored gelatin in enough water to dissolve it-no more than 3 TBS.
Directions
1/2 cup butter
4 large zucchini, sliced
1 large onion, diced
1/2 lb chopped mushrooms
1/2 tsp dried basil
1/4 tsp salt
1/2 tsp curry powder
1 TBS fresh lemon juice
1 hard boiled egg
2 TBS mayonaisse
2 TBS grated Asiago or parmesan cheese
1 envelope unflavored gelatin in enough water to dissolve it-no more than 3 TBS.
In a large skillet melt butter, add zucchini and onion, saute until vegetables are soft, around 3 to 5 minutes. Add mushrooms, Basil, Salt and curry powder. Simmer for an additional 5 minutes. Stir in lemon juice, cut up hard boiled egg, mayonnaise and cheese. In a food processor, blend mixture until very smooth. Add softened gelatin and mix well. Line a mold (quart size) with plastic wrap. Spoon mixture into mold evenly. Rap mold on cutting board several times to release any trapped air. Cover and refrigerate overnight. When ready to use invert onto nice platter, garnish with capers and thin cucumber slices-serve as an appetizer or as a cold vegetable pate with a roast or chicken.
I learned this from John and Ella Mangelos. They used to run a restaurant I frequented. I miss them and their food.
