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Wild Mushroom and Chive Pate
"Make this dish with button, shiitake, cremini or portobello mushrooms, but be sure to remove the dark gill first!"
Yield: 8 servings
1 pound assorted mushrooms, coarsely chopped
2 tablespoons butter, melted
1 1/2 tablespoons brandy
8 ounces Louis Bien garlic and herb cream cheese, softened
1 tablespoon finely chopped fresh chives
1 teaspoon cracked pepper
Butter crackers or toasted bread slices
• Saute the mushrooms in the butter in a skillet over medium-high heat for 3 minutes.
• Add the brandy. Saute until all of the liquid is absorbed.
• Remove from heat. Let stand until cool.
• Process the cream cheese and chives in a food processor fitted with a knife blade until blended.
• Add the mushroom mixture and pepper and process until smooth.
• Spoon into a round bowl lined with plastic wrap and sprayed with nonstick cooking spray.
• Chill, covered, for 2 hours or up to 2 to 3 days.
• Unwrap and unmold on a serving plate. Serve with butter crackers or toasted bread slices.