This mushroom and nut based vegetarian pâté is delicious served with sliced and toasted artisan baguette or homemade seed crackers.
4 tablespoons butter
4 cups fresh mushrooms, finely chopped (about 1 lb.)
1/2 cup scallions, white portion only
1/4 teaspoon thyme
1 teaspoon salt
1/3 cup dry sherry
8 ounces cream cheese, softened
1 cup finely chopped walnuts, toasted
1 cup fresh parsley, finely chopped
Dash Tabasco hot sauce
1/4 cup fresh chives, finely chopped
In a heavy skillet, melt butter over moderate heat. Add mushrooms, scallions, and thyme. Cook, stirring, until scallions are transparent, about 5-8 minutes. Add salt and sherry and continue to cook until the liquid is almost evaporated. Remove from heat and cool to room temperature.
Mix softened cream cheese and the mushroom mixture in a large bowl. Stir and blend thoroughly. Stir in the toasted walnuts, parsley and Tabasco. Pack into a serving crock or terrine. Chill, covered, for at least 2 hours. Sprinkle the top with chives. Serve with crackers or sliced and toasted baguette.