Recipe by Acerast
A great hors d'oeuvre to make ahead for entertaining. We serve it on toasted baguettes or water crackers with cracked black pepper. You'll need to refrigerate this for at least 2 hours so plan ahead. Share it with friends - they'll be glad you did. (From Betty Rosbottom's Cooking School Cookbook - Columbus, Ohio).
Top Review by angelalberta_22
Excellent dish. My company could not get enough of it! The only thing I will change is next time i will combine the mushrooms and cream cheese in a food processor for a smoother consistancy.
- 4 tablespoons unsalted butter, at room temperature
- 8 ounces mushrooms, cleaned and finely chopped
- 1 1⁄2 teaspoons garlic, finely chopped
- 1⁄4 cup green onion, white part only, finely chopped (scallions)
- 1⁄3 cup chicken stock
- 4 ounces cream cheese, at room temperature
- 3 tablespoons fresh chives, minced or 3 tablespoons green onions, green tops only, minced
- salt, to taste
- fresh ground pepper, to taste
Directions See How It's Made
- (Note - I chop my mushrooms fine by hand but if you like a smoother texture Pinot Princess suggested that you use your food processor).
- Melt 2 Tablespoons of the butter in a medium-sized skillet over high heat.
- When it is hot, add the chopped mushrooms and sautè 2 to 3 minutes,.
- Add the garlic and the 1/4 cup scallions (white part of green onion) and sautè 1 minute more.
- Add the chicken stock and cook over high heat until all the liquid has evaporated, 4-5 minutes.
- Let the mushroom mixture cool to room temperature.
- In a mixing bowl, combine the cream cheese and the remaining 2 tablespoons of butter (I use low-fat cream cheese and do not add this extra butter).
- Add the cooled mushroom mixture, 2 Tablespoons of the mixed chives (or green onions tops), salt and pepper; mix well.
- Put mixture into a 1-cup decorative bowl or crock.
- Cover with plastic wrap and refrigerate at least 2 hours.
- This can be prepared up to one day ahead.
- To serve, sprinkle the patè with the remaining Tablespoon of chopped chives or green onion tops.
- Serve with toast points, toasted baguette slices, or crackers (water crackers with cracked black pepper are our favorites).