Mushroom Pâté

I like serving this when the girls get together.  Serve with GF crusty baguette bread or GF crackers. This is nice served with a robust red wine. This is  from an appetizer cookbook I was gifted many moons ago.

INGREDIENTS

4 1/2 tablespoons butter, softened

1/2 pound mushrooms, cleaned and minced

1 teaspoon garlic, minced

1/4 cup shallots, minced

1/3 cup GF chicken broth, low sodium preferred

1/4 cup walnuts, minced

1/2 teaspoon lemon juice

4 ounces cream cheese, softened

1 teaspoon salt

1 teaspoon pepper

DIRECTIONS

Melt 2 tablespoons butter in medium sized skillet over medium heat.

Add mushrooms, shallots, and garlic and cook for 2 to 3 minutes, stirring occasionally.

Add chicken broth to skillet and cook over medium heat until the liquid has been absorbed, about 4 to 5 minutes. (It will bubble slightly)

Add the walnuts and lemon juice and stir to combine.

Take the mixture off the stove and let cool about 20 minutes.

Combine cream cheese and remaining butter in a mixing bowl.

Add the mushrooms mixture and combine.

Stir in salt and pepper and mix well.

Fill a serving dish with the mushroom mixture and smooth the surface.

Cover with plastic wrap and refrigerate at least 2 hours so the flavors can meld.