MUSHROOM PATE - TASTY SNACK

Apr 24

RECIPE:

4 TBS (1 STICK) UNSALTED BUTTER, AT ROOM TEMP.

8 OUNCES MUSHROOMS, CLEANED AND FINELY CHOPPED

1 1/2 TEASPOONS FINELY CHOPPED GARLIC

1/4 CUP FINELY CHOPPED SCALLIONS (GR ONIONS) WHITE PARTS ONLY

1/3 CUPS CHICKEN STOCK (OR 1/4C  CANNED BROTH OK)

4 OUNCES CREAM CHEESE, AT ROOM TEMP.

 2TBS FINELY MINCED FRESH CHIVES OR GREEN SCALLION TOPS

SALT & FRESHLY GROUND PEPPER TO TASTE

1 TEASPOON CHOPPED CHIVES OR GREEN TOPS OF SCALLIONS, FOR GARNISH

TOAST POINTS OR BELGIAN ENDIVE LEAVES

MELT 2 TBS BUTTER IN MEDIUM SKILLET OVER HIGH HEAT. A  CHIPPED MUSHROOMS, SAUTE 2-3 MINUTES. ADD GARLIC AND SCALLIONS AND SAUTE 1 MIN MORE.  ADD CHICKEN STOCK AND COOK OVER HIGH HEAT TIL ALL LIQUID HAS EVAPORATED, 4-5 MIN.  LET MUSHROOM MIXTURE COOL TO ROOM TEMP.

COMBINE CREAM CHEESE AND REMAINING 2 TBS BUTTER IN MIXING  BOWL OR INDIVIDUAL RAEMKIN OR SOUFFLE DISH WITH THE MUSHROOM MIXTURE.  COVER WITH PLASTIC WRAP AND REFRIGERATE TIL NEEDED. PATE CAN BE MADE A DAY IN ADVANCE TO THIS POINT.

WHEN READY TO SERVE, SPRINKLE PATE WITH CHOPPED CHIVES AND/OR PARSLEY OR SCALLIONS. SERVES 6