Mushroom Pate
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
1 bowl
- Serves:
- 6
ingredients
- 4 1⁄2 tablespoons butter, softened
- 1⁄2 lb mushroom, cleaned and minced
- 1 teaspoon shallot, minced
- 1 teaspoon garlic, minced
- 1⁄4 cup scallion, minced
- 1⁄3 cup chicken broth, low sodium preferred
- 1⁄4 cup walnuts, minced
- 1⁄2 teaspoon lemon juice
- 4 ounces cream cheese, softened
- 1 teaspoon salt
- 1 teaspoon pepper
directions
- Melt 2 tbsp butter in medium sized skillet over medium heat. Add mushrooms, shallots, garlic and scallions and cook for 2 to 3 minutes, stirring occasionally.
- Add chicken broth to skillet and cook over medium heat until the liquid has been absorbed, about 4 to 5 minutes. (It will bubble slightly) Add the walnuts and lemon juice and stir to combine. Take the mixture off the stove and let cool about 20 minutes.
- Combine cream cheese and remaining butter in a mixing bowl. Add the mushrooms mixture and combine. Stir in salt and pepper and mix well.
- Fill a 1-cup crockery bowl, or whatever pretty dish you have with the mushroom mixture, and smooth the surface. Cover with plastic wrap and refrigerate at least 2 hours so the flavors can meld.
- Serve with crackers or crusty breads.
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