Mushroom Pate

This is a fantastic vegetarian pate. My good friends Stacycake and Jeremypie made this for me and Mr. EK, along with a Fish Chowder (recipe coming soon) and an Apple Crisp for dinner one night. Not lowfat, but really wonderful for a special occasion.  Excellent for a dairy Shabbat.

1 stick of butter, room temperature

1-2 cloves of garlic, chopped

18-24oz cremini mushrooms, chopped

1/2 cup scallions, chopped

2/3 cup vegetable broth, or Imagine brand No-Chicken Stock

8oz. cream cheese, room temperature

Melt half the butter in a pan, add mushrooms – sauté for 2-3 minutes. Add garlic and scallions (white portion) – sauté for an additional 2-3 minutes. Add broth, cook high to reduce the liquid. Cool mixture. In the bowl of a food processer, lightly pulse the cream cheese with the remaining butter, add in the mushroom mixture and the remaining scallions (green portion). Pour into decorative bowl and refridgerate until set. Serve with crackers, toast points, or fresh baguette.