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carmie’s mushroom pate

1/2 lb fresh mushrooms
2 T butter
2 T dry sherry
4 oz cream cheese, softened
4 oz Aloutte or Boursin cheese

  1. 1. Saute’ the fresh mushrooms in the butter and sherry, until the liquid has been evaporated.
    2. Put the mushrooms in a blender or processor, add the cheeses, and mix thoroughly. Refrigerate covered for at least 3 hours, preferably overnight.
    3. Serve with crackers or crostini. Very flavorful and smooth. Your guests will love this spread. Best yet, it can be made ahead and makes you look like a Diva!

  2. Recipe is by Carmela Hobbins