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MUSHROOM PATE




List of Ingredients



• 4 TABLESPOONS BUTTER
  
• 1 CUP FINELY CHOPPED FRESH PORTABELLA MUSHROOMS
  
• 1/4 CUP FINELY CHOPPED SHALLOTS
  
• 1/4 CUP WHITE WINE OR 1/2 CUP OF CHICKEN STOCK
  
• 2 SCALLIONS, WHITE AND GREEN PARTS, MINCED
  
• 8 OUNCE CREAM CHEESE, SOFTENED
  
• SALT AND PEPPER TO TASTE
  






Instructions



1. IN A LARGE SKILLET, MELT BUTTER AND SAUTE MUSHROOMS AND SHALLOTS FOR APPROXIMATELY 5 MINUTES OR UNTIL TENDER. ADD WINE OR STOCK AND SIMMER UNTIL ALL THE LIQUID HAS BEEN ABSORBED. REMOVE FROM HEAT AND TRANSFER TO A BOWL. ADD CREAM CHEESE, SALT, PEPPER AND MINCED SCALLIONS AND MIX TILL ALL INGREDIENTS ARE COMBINED. CAN BE SERVED WARM OR CHILLED WITH CRACKERS OR TOASTED FRENCH BREAD SLICES.
   
   






Final Comments


IF YOU CHOOSE TO USE THE WINE, YOU WILL NEED TO ADD AN ADDITIONAL 1/4 CUP OF CHICKEN STOCK TO IT.

ENJOY!