Ingredients
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4
-
8
-
1 1/2
-
1/4
-
1/3
-
4
-
3
-
-
-
-
-
-
-
-
Directions
Mushroom Pt, A great hors d’oeuvre to make ahead for entertaining We serve it on toasted baguettes or water crackers with cracked black pepper You’ll need to refrigerate this for at least 2 hours so plan ahead Share it with friends – they’ll be glad you did (From Betty Rosbottom’s Cooking School Cookbook – Columbus, Ohio) , Excellent dish My company could not get enough of it! The only thing I will change is next time i will combine the mushrooms and cream cheese in a food processor for a smoother consistancy , Really good! I may use my food processor next time to get the mushrooms a little finer, but the flavor/texture is great!
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Steps
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1
Done
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(note - I Chop My Mushrooms Fine by Hand but If You Like a Smoother Texture Pinot Princess Suggested That You Use Your Food Processor). |
|
2
Done
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Melt 2 Tablespoons of the Butter in a Medium-Sized Skillet Over High Heat. |
|
3
Done
|
When It Is Hot, Add the Chopped Mushrooms and Saut 2 to 3 Minutes,. |
|
4
Done
|
Add the Garlic and the 1/4 Cup Scallions (white Part of Green Onion) and Saut 1 Minute More. |
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5
Done
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Add the Chicken Stock and Cook Over High Heat Until All the Liquid Has Evaporated, 4-5 Minutes. |
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6
Done
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Let the Mushroom Mixture Cool to Room Temperature. |
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7
Done
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in a Mixing Bowl, Combine the Cream Cheese and the Remaining 2 Tablespoons of Butter (use Low-Fat Cream Cheese and Do not Add This Extra Butter). |
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8
Done
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Add the Cooled Mushroom Mixture, 2 Tablespoons of the Mixed Chives (or Green Onions Tops), Salt and Pepper; Mix Well. |
|
9
Done
|
Put Mixture Into a 1-Cup Decorative Bowl or Crock. |
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10
Done
|
Cover With Plastic Wrap and Refrigerate at Least 2 Hours. |
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11
Done
|
This Can Be Prepared Up to One Day Ahead. |
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12
Done
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to Serve, Sprinkle the Pat With the Remaining Tablespoon of Chopped Chives or Green Onion Tops. |
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13
Done
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Serve With Toast Points, Toasted Baguette Slices, or Crackers (water Crackers With Cracked Black Pepper Are Our Favorites). |
