December 29, 2016
Spreads, Dairy, Cheese,
Vegetables, Appetizers, Mushrooms, North American, Budget-Friendly, Make-Ahead, Christmas, Entertaining, Gluten-Free, Low Carbohydrate, No Eggs, Cream Cheese more
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"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."
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).
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