Twelve Days of Cocktails and Hors d’oeuvres (Fifth Day) Recipe

Ingredients

• Wild Mushroom Pate with Parmesan Toasts
• ½ ounce dried blend shiitake/porcini mushrooms
• 1 cup hot water
• 1 stick butter
• 3 cloves garlic, minced
• ½ cup finely chopped sweet onion (such as Vidalia)
• 6 ounces Crimini (baby bella)mushrooms, sliced
• ½ tablespoon fresh thyme leaves
• ½ teaspoon dried sage leaves
• 1 teaspoon fresh rosemary, chopped
• ½ teaspoon salt
• Freshly ground pepper to taste
• ½ cup dry white wine
• ¼ cup brandy
• 1 package cocktail rye bread
• 4 tablespoons butter, melted (for rye bread toasts)
• 1/2 cup grated Parmesan cheese
• 1/3 cup freshly snipped chives for garnish
View Full Recipe at Table Talk