Mushroom Paté

You could do all this by hand, mincing madly, but this dish is the whole reason I bought a food processor, a decision which I have found many other reasons to approve since.

• 1 lb. Cremini mushrooms
• 0.5 cup onion
• 3–4 cloves garlic
• 0.5 tsp. salt
• 0.5 tsp. crushed red pepper flakes or 1 jalapeño minced
• 0.25 cup unsalted butter
• 4 oz. cream cheese
• 0.5 cup canned diced chilis, drained

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).

With heat very low, add the cream cheese and green chilis and stir to blend well. Place the mixtured in a decorative bowl and refrigerate it until well chilled, preferably over night. Serve with French bread, baguette, or savory crackers.

Makes about 3 cups.