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Place the first five items into a food processor and pulse it to mince the mushrooms finely.
Heat up the butter in a large heavy skillet; transfer the mushroom mixture into it and sauté on low heat until all the liquid exuding from the mushrooms has evaporated (about 15-20 minutes).
Combine with the cream cheese and green chilis. Blend well. Place in a decorative bowl and refrigerate until well chilled, preferably over night. Serve with French bread, baguette, or savory crackers.
Makes about 3 cups.