March 03, 2012
"I found this tasty recipe in an Appetizer cookbook. I like serving this when the girls get together. Let the guests spread the pate themselves on crusty bread or crackers. This is nice served with robust red wine."
- Serving Size: 1 (44.5 g)
- Calories 131.9
- Total Fat - 11.6 g
- Saturated Fat - 5.3 g
- Cholesterol - 30 mg
- Sodium - 561.3 mg
- Total Carbohydrate - 1.1 g
- Dietary Fiber - 0.2 g
- Sugars - 0.2 g
- Protein - 6.2 g
- Calcium - 93.7 mg
- Iron - 0.3 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Melt 2 tablespoons 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 serving dish with the mushroom mixture and smooth the surface.
Cover with plastic wrap and refrigerate at least 2 hours so the flavors can meld.
Tips & Variations
No special items needed.