Created by acerast on December 29, 2016
Step 1: Melt 2 Tablespoons of the butter in a medium-sized skillet over high heat.
Step 2: When it is hot, add the chopped mushrooms and sautè 2 to 3 minutes,.
Step 3: Add the garlic and the 1/4 cup scallions (white part of green onion) and sautè 1 minute more.
Step 4: Add the chicken stock and cook over high heat until all the liquid has evaporated, 4-5 minutes.
Step 5: Let the mushroom mixture cool to room temperature.
Step 6: 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).
Step 7: Add the cooled mushroom mixture, 2 Tablespoons of the green onions tops (or chives), salt and pepper; mix well.
Step 8: Put mixture into a 1-cup decorative bowl or crock.
Step 9: Cover with plastic wrap and refrigerate at least 2 hours.
Step 10: This can be prepared up to one day ahead.
Step 11: To serve, sprinkle the patè with the remaining Tablespoon of chopped green onion tops (or chives).
Step 12: Serve with toast points, toasted baguette slices, or crackers (water crackers with cracked black pepper are our favorites).