2 Portabella Mushrooms, finely chopped
10 Shitake Mushrooms, 3/4 Cup trimmed and sliced
1 Leek, white and light green parts only, well rinsed and finely chopped
2 Cloves Garlic, minced
2 Tablespoons Olive Oil
1/2 teaspoon Salt
Freshly Ground Black Pepper, to taste
1/2 teaspoon Dried Rosemary, ground
1/3 Cup Red Bell Pepper, finely minced
3 Tablespoons Brandy
2 teaspoons Parsley, finely chopped
2 teaspoons Chives, finely chopped
1 teaspoon Arrowroot Powder or Cornstarch
Heat the oil in a large sauté pan and add the garlic and leeks.
Once the leeks are soft, add the mushrooms, salt, pepper and rosemary.
Sauté over a medium high setting until the mushrooms are tender and have begun to dry.
Add the peppers and brandy continuing to sauté for 2 minutes more.
Toss in 1 teaspoon of the parsley and remove from heat.
Cool then add to the food processor pulsing to chop.
Firmly press mixture into ramekins.
To make the chive gelée for the topping, add 1/3 cup of water to a small saucepan and bring to a boil.
Add the chopped chives and remaining parsley.
Dissolve the arrowroot powder in 1/4 cup cold water and add, stirring to thicken.
Remove from the heat and cool slightly.
Spoon an even layer over the prepared mushroom paté and refrigerate until set and ready to serve.