Mushroom Pate
1-1/4 pounds (600 g) Crimini mushrooms, chopped
1/2 cup (50 g) diced onion (or one small)
1-1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup (115 g / 1 stick) unsalted butter
6 ounces (150 g) cream cheese – two 3-ounce packages
1/4 cup (about 40 g) canned diced chilies -or- to taste
Makes three cups.
Place first five items into a food processor and pulse it to finely mince
the mushrooms.
Heat up the butter in a large heavy skillet; transfer the mushroom mixture
into it and saute on low heat until all the liquid exuding from the
mushrooms has evaporated (about 15-20 minutes).
Combine with the cream cheese and green chilies. Blend well. Place in a
decorative bowl and refrigerate until well chilled, preferably overnight.
Serve with French Bread or baguette.