|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.