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Mushroom Pate

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  Fresh mushrooms 1⁄2 Pound (Such As Common / Shiitake / A Combination)
  Minced onion 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  Dry sherry/Regular strength chicken broth 1 Tablespoon
  Cream cheese 3 Ounce, cut in to chunks (1 Small Package)
  Minced parsley 1⁄4 Cup (4 tbs)
  Raw vegetables 1 Cup (16 tbs)
  Crackers/Small toast rounds 2 Dozen

Rinse mushrooms, drain, and coarsely chop.
In a 10- to 12-inch frying pan over medium heat, cook mushrooms and onion in butter, stirring often, until mushrooms are browned, about 15 minutes.
Mix in sherry.
In a bowl, beat cream cheese and pars ley until thoroughly mixed.
Stir in mushroom mixture.
Spoon the pate into a small crock or bowl and serve; or cover and refrigerate up to 3 days, then bring to room temperature before serving.
Offer mushroom pate to spread on vegetables and crackers.

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