1/4 cup unsalted butter
1/2 pound mushroom
2 teaspoons garlic
1/4 cup sliced scallions, white part only
1/3 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon white pepper
4 ounces cream cheese
2 teaspoons scallion greens
1 pound assorted savory crackers
Servings: 6
1. Heat 2 tablespoons butter in a skillet, over a moderate flame. Add mushrooms and saute for 2-3 minutes. Add the garlic and scallion whites, saute for 2 minutes. Stir in the broth. Simmer over a moderate flame for 4-5 minutes, until all of the liquid has evaporated. Remove from heat and allow to cool.
2. Combine cream cheese and remaining butter in a mixer bowl. Process until well blended. Add mushroom mixture, salt, and pepper. Mix well. Pour into a plastic-lined mold. Cover and chill for 2-96 hours. Unmold onto a serving platter. Garnish with minced scallion greens. Serve slightly chilled or at room temperature, with assorted savory crackers to the side.
Servings: 6
1/2 pound mushroom
2 teaspoons garlic
1/4 cup sliced scallions, white part only
1/3 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon white pepper
4 ounces cream cheese
2 teaspoons scallion greens
1 pound assorted savory crackers
Servings: 6
1. Heat 2 tablespoons butter in a skillet, over a moderate flame. Add mushrooms and saute for 2-3 minutes. Add the garlic and scallion whites, saute for 2 minutes. Stir in the broth. Simmer over a moderate flame for 4-5 minutes, until all of the liquid has evaporated. Remove from heat and allow to cool.
2. Combine cream cheese and remaining butter in a mixer bowl. Process until well blended. Add mushroom mixture, salt, and pepper. Mix well. Pour into a plastic-lined mold. Cover and chill for 2-96 hours. Unmold onto a serving platter. Garnish with minced scallion greens. Serve slightly chilled or at room temperature, with assorted savory crackers to the side.
Servings: 6
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