Hungarian Mushroom Pâté

Ingredients

• 1 slices round buttery crackers toasted
• 8  mushroom caps dried (1 cup;)
• 2 tablespoons thyme leaves fresh minced
• 2 cloves garlic 
• 1 pound common mushrooms rinsed
• 2 tablespoons olive oil 
• 0.5 lb onion 
• 1 tablespoon paprika 
• 12 servings parsley chopped
• 12 servings salt and pepper 
• 2 oz shallots 

Equipment

• food processor
• bowl
• frying pan
• knife

Directions

1. In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes are soft, 7 to 10 minutes.
2. As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food processor or with a knife.
3. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion, shallot, garlic, olive oil, and paprika until vegetables begin to brown, 5 to 7 minutes.
4. Meanwhile, trim off and discard discolored stem ends of common mushrooms. Finely chop mushrooms in a food processor or with a knife.
5. When shiitakes are soft, squeeze in soaking water to release grit, lift out, and squeeze dry; reserve water. Trim off and discard stems; finely chop shiitakes in a food processor or with a knife.
6. Add common mushrooms, shiitakes, and thyme to onion mixture. Slowly pour reserved soaking water into pan, leaving sediment behind. Stir often over high heat until mushrooms begin to brown, 8 to 10 minutes.
7. Remove from heat and let cool, about 10 minutes.
8. Add yogurt, salt, and pepper to taste. Spoon into a bowl and sprinkle with parsley.
9. Serve warm or cool.
10. Spread on crackers to eat.