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Serves makes about 1 1/2 cups

INGREDIENTS:

• 10-ounces sliced mushrooms


• 1/3 cup diced white onion


• 1 clove garlic, minced


• olive oil for sauteing


• 1/4 cup chopped fresh parsley


• 4-ounces room temperature cream cheese


• salt and pepper to taste


• crackers for serving

PROCEDURE:

Use a large, heavy bottomed pot, with a splash of olive oil on medium high heat, to saute 1/3 cup small diced white onion and one small minced clove of garlic until they start to soften up.

After 4 or 5 minutes add another splash of olive oil and the sliced mushrooms and keep stirring them around as they're cooking. (The idea is to cook all of the moisture out of the mushrooms, without burning them.) While that’s happening take a minute to chop about 1/4 cup of fresh parsley.

After about 10 minutes, when all of the water is cooked out of the mushrooms, put them on a plate and pop them into the fridge (or freezer) to cool down completely.

When the mushrooms have cooled down, add them to the bowl of a food processor with the chopped parsley, 4-ounces of room temperature cream cheese and a little salt and pepper. (The reason you want to cool down the mushrooms is so that they don't melt the cream cheese while you're pureeing it.)

Once the pate is nice and smooth, put it into an attractive serving bowl and keep it covered with plastic wrap in the fridge until its party time! Serve it with crackers all around and a sprig of parsley on the side!

HINTS:

Use a combination of soft herbs like tarragon, chives and parsley instead of just parsley. If you're just using tarragon or chives....use a little less than 1/4 cup because they're more strongly flavored than parsley.