Swiss Chard & Mushroom Pâté

Step 1: When removing the chard leaves from their stems and washing them, keep some of the larger leaves intact to line the mold.

Step 2: Steam the leaves in the water clinging to them in a covered saucepan over high heat for 5 minutes, stirring once, until just wilted. Drain and rinse with cold water, then pat dry.

Step 3: Butter a loaf pan and line it with a layer of leaves.

Step 4: Squeeze the excess moisture from the remaining leaves, either by hand or pressing between two plates; chop coarsely and set aside.

Step 5: Wipe the mushrooms with a damp cloth and trim the stems. Choose one attractive mushroom and reserve for garnish.

Step 6: Chop the mushrooms in 1/4-inch dice and toss with lemon juice to prevent discoloring. Melt the 1/4 cup of butter in a large skillet and saute the mushrooms until lightly browned.

Step 7: Add the garlic and saute for 2 minutes, stirring frequently.

Step 8: Add the chard and saute for 5 minutes, stirring to coat the leaves well. Season with salt, pepper, and Tabasco.

Step 9: Transfer the vegetables to a bowl and allow to cool slightly.

Step 10: Preheat the oven to 350-degrees-F.

Step 11: Lightly beat the eggs in a mixing bowl and stir in the cheese.

Step 12: Beat in the mushroom mixture and pour it into the prepared pan. Bake the mold for 30 minutes, until the eggs have set.

Step 13: Remove from the oven and allow the mold to sit for 5 minutes.

Step 14: Carefully run a knife around the edges of the pan to loosen the pâté. To unmold, place the serving platter on top and invert; remove the loaf pan.

Step 15: Cut the reserved mushroom in thin slices and toss with lemon juice.

Step 16: Arrange the slices in a fan shape at the center of the pâté, then add the lemon slices.