MUSHROOM LIVER PATE

l/2 lb. mushrooms, sliced
l tbsps. butter
2 envelopes unflavored gelatin
l/4 cup brandy
2 8-oz. pkgs. Braunschweiger, at room temperature
l cup sour cream
l tsp. prepared sharp mustard
l tsp. soy sauce
l tsp. cracked pepper
Dash of Tabasco sauce
2 tbsps. chopped scallions or shallots
2 tsps. green peppercorns, drained if necessary
Pinch of dried thyme
Shelled pistachios, optional
In a large skillet saute the mushrooms in the butter until they exud
e their juices; continue cooking until the liquid simmers away.
Sprinkle the gelatin over the brandy in a small saucepan; let stand
5 mins. Heat, stirring, over low heat (or in the mocrowave oven)
just until the gelatin dissolves, Cool briefly.
In a food processor, combine the Braunschweiger, sour cream, mustard
soy sauce, cracked pepper and Tabasco sauce. Transfer to a bowl and
add the remaining ingredients, folding together gently with a rubber
spatula until they are wel combined but not broken up. Spoon the
mixture into a non stick loaf pan (or spray pan with cooking spray)
smoothing the top. Refrigerate serveral hours or overnight until
firm.
To serve: Carefully loosen the pate from around the sides of the
pan with a sharp knife. Serve on lettuce leaves, garnished with
parsley and cornichons, if desired.