4 tbsp. (1/2 stick) unsalted butter, room temperature
8 oz. mushrooms, cleaned and finely chopped
1 1/2 tsp. finely chopped garlic
1/4 c. finely chopped scallions (green onions), white parts only
1/3 c. homemade chicken stock or good quality canned broth
4 oz. cream cheese, room temperature
2 tbsp. finely minced fresh chives or green scallion tops
Salt and freshly ground pepper to taste
1 tsp. chopped chives or green tops of scallions (for garnish)
Toast points

Melt 2 tablespoons of the butter in a medium size skillet over high heat. When it is hot, add the chopped mushrooms and saute 2 to 3 minutes. Add the garlic and scallions and saute 1 minute more. Add the chicken stock and cook over high heat until all liquid has evaporated, 4 to 5 minutes. Let the mushroom mixture cool to room temperature.

Combine the cream cheese and the remaining 2 tablespoons butter in a mixing bowl and stir to mix well. Add the mushroom mixture, minced chives, and salt and pepper; mix well. Fill a 1 cup crockery bowl or an individual ramekin or souffle dish with the mushroom mixture. Cover with plastic wrap and refrigerate until needed. (The pate cane be made a day in advance to this point.)

When ready to serve, sprinkle the pate with chopped chives and garnish with toast points. Serves 6.