From Stop and Smell the Rosemary, JHL Publications
Yields 1 Cup
2 T plus 2 T unsalted butter, at room temperature
8 oz fresh mushrooms, minced
1 ½ t minced garlic
¼ cup minced green onions, white part only
1/3 cup chicken stock
4 oz cream cheese, softened
2 T minced green onions, green part only
2 tsp Worcestershire sauce
2 tsp fresh lemon juice
1 ½ tsp minced fresh thyme
1 tsp salt
freshly ground pepper
chopped fresh parsley, red bell pepper, or green onions to garnish
Melt 2 T butter in a medium skillet. Add mushrooms and sauté 2 to 3 minutes. Add garlic and ¼ 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 shill.
When ready to serve, unmold onto a serving plate and springle with parsley, red bell pepper, or green onions. Serve with toast points or crackers.