Wilde Mushroom Pate

Just because I don’t cook a lot (hubby does most of it), that doesn’t mean I don’t know how. I’ve got some yummy dishes under my belt when I set my mind to it. I mean, my grandmother’s maiden name was Cook, after all, and she sure was the quentessential southern one at that.  My cousin, William Cody R. Miller (feel free to call him Cody!), got all those cooking genes. I’m telling you he can throw together a party for 20 from what you have in your pantry, and that’s even when you haven’t shopped in two weeks!

He’s seriously funny & talented and I want to share him with you. We grew up more like brother & sister than cousins. So he’s going to be joining me to provide some recipes (both southern & gourmet), stories from our childhood, a monthly anonymous advice column, some humor & more. I can guarantee you will enjoy him!

“Hey everyone! I’m excited to be here! For my first post, I thought I’d share with you one of my (and Martha’s) favorite hors d’oeuvres, “Wilde Mushroom Pate.” I like to give my recipes names after famous authors. Oscar Wilde was a playwright and author of the hilarious The Importance of Being Earnest.

About 15 years ago, we hosted our first “Kids’ Table Reunion” with ALL our cousins. We must have had 20 in attendance at Smith Mountain Lake.  Martha & I put together a COOKbook, which contained a bunch of family recipes and this one was featured. It’s simple and delicious!

Cody Miller

{here I am, whipping up army-sized meals for our cousins’ reunion!}

Wilde Mushroom Pate

Wilde Mushroom Pate

  • 1 lb. of mushrooms (you can use any kind of dried or fresh mushrooms. I prefer a mix)
  • 2 cans of beef consume
  • 2 blocks of cream cheese, chopped
  • Salt & pepper to taste
  • 1-2 baguettes
  • Butter
  1. In a pot, combine mushrooms and consume. Bring to a boil.
  2. Reduce heat and simmer until the liquid has reduced by half.
  3. While this is going, take a baguette (or two) and slice into 1/2 inch rounds, butter and put them under broiler under they’re crisp on the edges.
  4. When liquid has reduced, add cream cheese and stir it into the mushrooms, about 15-20 minutes.
  5. Salt & pepper to taste.
  6. When completely incorporated, serve on baguette rounds and enjoy!

Wilde Mushroom Pate

This can be served hot or cold and will impress guests at any event, whether casual or fancy. You can also make it ahead and reheat in a crock for 15 minutes at 350 degrees.

See you next time, with a funny Disney story!”

-Cody (contact me at codyrmiller@yahoo.com)





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