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Source: Stop and Smell the Rosemary

Mushroom Pate
This pate will help get the party started.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
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2 tablespoons plus 2 tablespoons unsalted butter, at room temperature
8 ounces fresh mushrooms, minced
1 1/2 teaspoons garlic, minced
1/4 cup minced green onion, white part only
1/3 cup chicken stock
4 ounces cream cheese, softened
2 tablespoons minced green onion, green part only
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 1/2 teaspoons fresh thyme, minced
1 teaspoon salt
freshly ground pepper

Melt 2 tablespoons butter in a medium skillet. Add mushrooms and saute 2 to 3 minutes. Add garlic and 1/4 cup green onions. Saute 1 minute. Add chicken stock and cook over high heat until all liquid is absorbed. Cool to room temperature. Blend cream cheese and remaining 2 tablespoons butter in a medium bowl. Add mushroom mixture, 2 tablespoons green onions, Worcestershire, lemon juice, thyme, salt, and pepper. Adjust seasonings. Pour into a 1-cup mold lined with plastic wrap and chill. When ready to serve, unmold onto a serving plate and sprinkle with parsley, red bell pepepr, or green onions. Serve with toast points or crackers.

Mushroom Pate may be prepared 3 days in advance.

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