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1
(Note - I chop my mushrooms fine by hand but if you like a smoother texture Pinot Princess suggested that you use your food processor).
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2
Melt 2 Tablespoons of the butter in a medium-sized skillet over high heat.
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3
When it is hot, add the chopped mushrooms and saute 2 to 3 minutes,.
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4
Add the garlic and the 1/4 cup scallions (white part of green onion) and saute 1 minute more.
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5
Add the chicken stock and cook over high heat until all the liquid has evaporated, 4-5 minutes.
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6
Let the mushroom mixture cool to room temperature.
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7
In a mixing bowl, combine the cream cheese and the remaining 2 tablespoons of butter (I use low-fat cream cheese and do not add this extra butter).
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8
Add the cooled mushroom mixture, 2 Tablespoons of the mixed chives (or green onions tops), salt and pepper; mix well.
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9
Put mixture into a 1-cup decorative bowl or crock.
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10
Cover with plastic wrap and refrigerate at least 2 hours.
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11
This can be prepared up to one day ahead.
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12
To serve, sprinkle the pate with the remaining Tablespoon of chopped chives or green onion tops.
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13
Serve with toast points, toasted baguette slices, or crackers (water crackers with cracked black pepper are our favorites).
