Mushroom Pate

Submitted by Chef #367022 homebody

"Awesome, easy and elegant! I've used this for years and always get rave reviews. I make it the day before to save time party day."

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 1 cup
• Serves: 6-8

ingredients

• 59.16 ml butter
• 453.59 g mushrooms
• 2 garlic cloves
• 78.78 ml chicken stock
• 226.79 g cream cheese
• 59.14 ml scallion, chopped

directions

1. In a food processor chop mushrooms, garlic and scallions.
2. Melt 2 tbsp butter and add chopped items.
3. Sauté till soft.
4. Add chicken stock and cook on high till all the liquid has evaporated.
5. Combine cream cheese and 2 tbsp butter in food processor.
6. Add mushroom mixture and process till combined.
7. Season to taste with salt and pepper.
8. Put in crock or container and refrigerate till ready to serve.

Reviews

[Chef Big Al]

i also used boursin cheese and white wine instead of cream cheese and chicken stock. I had everyone asking me for the recipe and they were amazed how easy something so good was.

 

[Lutie]

Catering a private dinner for the dignitaries of a state convention, I used this recipe for the topping of my beef wellington. 100 stars! I had a hard time from keeping all the help I had in the kitchen from eating this before I got it on the meat. Next time, I will make four times the recipe and eat it by itself. Oh! I did not use the cream cheese, but substituted the homemade boursin cheese I had used to stuff my chicken breasts the night previously to this meal. You will never, ever go wrong with this. Did I say 100 stars? I meant 1000.

 

[spotty129]

love this, I used white wine instead of chicken broth, great flavor. ty

 

[kitelady]

I made this recipe for the Individual Beef Wellingtons and received rave reviews all around. Homebody, I cant take all the credit. Your recipe was just the ticket for my "liver heating" family. (I'm the only one who loves liver). Not only easy to make but out of this world, taste! Don't change a thing! Thank you, SO VERY MUCH!!!

 

[peppergirl]

Delicioius! I substituted white wine for the chicken stock and used the pate in a Beef Wellington recipe. (I'm not a fan of liver pate.) This would be a tasty appetizer, or a condiment for a delicious deli sandwich. I plan to make the recipe again. Thank you, homeboy!