|Fresh mushrooms||1 Pound, chopped|
|Butter||2 Tablespoon, melted|
|Cream cheese||1 , softened|
|Pepper||1 Teaspoon, seasoned|
|Garlic salt||1⁄2 Teaspoon|
Cook chopped mushrooms in butter in a large skillet over medium-high heat, stirring constantly, 5 minutes or until most of liquid evaporates and mushrooms are tender.
Cool to room temperature.
Position knife blade in food processor bowl; add mushrooms, cream cheese, pepper, and garlic salt.
Process 2 minutes or until smooth, scraping sides of processor bowl once.
Spoon mixture into a greased 7 1/2- x 3-x 2-inch loafpan.
Cover and chill at least 8 hours.
Unmold pate onto a serving platter; garnish, if desired.
Serve with toasted French baguette slices or assorted crackers.