Mushroom Pâté

Ingredients:

· 1, 8oz container sliced mushrooms
· 1 small shallot, diced
· 1 clove garlic, minced
· 3 tbs butter
· 1 tbs fresh thyme
· 1 tbs balsamic vinegar
· ⅓ cup cream cheese, softened
· Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, heat butter and olive oil. Once the butter has melted, add your shallot and minced garlic, and cook for about 3 minutes.
2. Add the mushrooms to the mixture, and cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned. Add fresh thyme leaves and balsamic vinegar to the skillet, and bring to a simmer. Reduce heat and cook until liquid evaporates. Remove from heat and let cool.
3. To a food processor, add your mushroom mixture, cream cheese, and salt and pepper. Pulse until mixture is smooth.
4. Transfer your mixture to a small bowl, cover, and let refrigerate for at least 2 hours to allow the flavors to meld and for the mixture to thicken slightly.
5. Serve cold with John Wm. Macy’s Grilled Crostini Toasts.

Back to Recipes