Mushroom Pate

This is a lovely appetizer I like to serve with a merlot or pinot noir.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 bowl

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

1. 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.
2. 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.
3. Combine cream cheese and remaining butter in a mixing bowl. Add the mushrooms mixture and combine. Stir in salt and pepper and mix well.
4. 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.
5. Serve with crackers or crusty breads.