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Author Notes: I grow many herbs in pots around the garden - basil, oregano, marjoram, thyme, mint, rosemary...but one of my favorites is summer savory, an annual related to it's perennial counterpart, winter savory. Summer savory is not as harsh as the winter variety and its uses are common in beans, sausage and stuffings. Bulgarians call it chubritza, a must in bean soup. When dried, chubritza will sit on the Bulgarian table mixed with salt and paprika as a seasoning for all kinds of dishes. Here I combine fresh summer savory with mushrooms and ricotta for a lovely summer pate. —inpatskitchen
Makes about 1 1/2 cups
- 3 tablespoons unsalted butter
- 12 ounces mushrooms (your choice or a combination)
- 2 large cloves garlic, minced
- 1 1/2 cups ricotta cheese
- 1 salt
- 1 teaspoon black pepper
- 2 teaspoons minced summer savory leaves ( if you can't find fresh summer savory substitute fresh thyme)
- Remove the stems from the mushrooms and finely dice the caps. ( save the stems for another use ) Melt the butter in a large saute pan and add the mushrooms. Saute the mushrooms for about 3 minutes on high heat and then add the minced garlic. Continue to saute until the mushrooms brown up a bit and most liquid evaporates. Let the mixture cool to room temperature.
- Place the mushrooms along with the remaining ingredients in the bowl of a food processor and process until almost smooth. Refrigerate at least a couple of hours before serving with crackers or little toasts.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Fresh Herbs