HERBED MUSHROOM PATE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

 2 TBSP. butter
1 lb. cremini and / or button mushrooms, sliced
2 cloves garlic, minced
1 onion, chopped
2 tbsp. dry white wine
1 brick cream cheese, room temp.
 1/2 tsp. salt
 1/4 tsp. pepper
2 tsp. chopped fresh savory or thyme
1 tsp. rosemary
Grilled soft flatbreads, crisp flatbreads or crackers.

Melt butter in a skillet over medium high heat . add mushrooms, garlic and onion and sauté for about 8 min. until liquid is evaporated and mushrooms are browned. Add wine and cook, stirring up brown bits, until evaporated. Let cool slightly.

Place in a food processor with cream cheese, salt and pepper, and puree until smooth. Check seasoning and stir in savory and rosemary. Pack into ramekins. Cover and refrigerate until chilled, up to 5 days.

To serve, let pate stand at room temp. for about 15 min. Serve with flatbreads or crackers.