December 29, 2016
"A delicious hors d'oeuvre that you can make ahead and refrigerate for entertaining. This is great spread on toasted baguettes or water crackers with cracked black pepper. It comes from Betty Rosbottom's Cooking School Cookbook - Columbus, Ohio."
- Serving Size: 1 (74.4 g)
- Calories 215.6
- Total Fat - 18.3 g
- Saturated Fat - 9.4 g
- Cholesterol - 53.2 mg
- Sodium - 624 mg
- Total Carbohydrate - 1.1 g
- Dietary Fiber - 0.1 g
- Sugars - 0.4 g
- Protein - 11.7 g
- Calcium - 180.5 mg
- Iron - 0.5 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Step by Step Method
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 (**This step may also be done in a food processor if you prefer a smoother texture).
Add the cooled mushroom mixture, 2 Tablespoons of the green onions tops (or chives), 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 green onion tops (or chives).
Serve with toast points, toasted baguette slices, or crackers (water crackers with cracked black pepper are our favorites).
- I chop our mushrooms fine by hand because we like a little texture to our pate, but if you like a smoother texture I might suggest that you use a food processor when you combine it with the cream cheese.
- I use low-fat cream cheese and do not add the second 2 Tablespoons of butter and it still tastes marvelous!