Leek Mushroom Cheese Pate

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons minced garlic
• 1 1/2 cups chopped leeks
• 1/2 cup finely chopped carrot
• 12 ounces oysters or 12 ounces regular mushrooms, thinly sliced
• 2 tablespoons sherry wine or 2 tablespoons wine
• 2 tablespoons chopped fresh dill
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon fresh coarse ground black pepper
• 2 ounces feta cheese, crumbled
• 2 ounces light cream cheese
• 1/2 cup 5% ricotta cheese
• 2 teaspoons fresh lemon juice
• 2 tablespoons chopped fresh dill

Recipe

• 1 line a 9x5-inch loaf pan with plastic wrap.
• 2 in a large nonstick frying pan sprayed with vegetable spray, heat oil over medium-high heat.
• 3 add garlic, leeks and carrots;cook 3 minutes, stirring occasionally.
• 4 stir in mushrooms, sherry, dill, oregano and pepper; cook, stirring occasionally, 8 to 10 minutes or until carrots are tender and liquid is absorbed.
• 5 remove from heat.
• 6 transfer vegetable mixture to a food processor.
• 7 add feta, cream cheese, ricotta and lemon juice; puree until smooth.
• 8 spoon into prepared loaf pan.
• 9 cover and chill until firm.
• 10 invert onto serving platter; sprinkle with chopped dill.
• 11 serve with crackers, bread or vegetables.