Courtesy of Patty’s Pinot Closet
Makes about 2-1/2 cups
Serve with sliced French Bread, pita wedges, bagel chips, or crackers.
4 ounces walnut pieces, lightly toasted
1 2-oz shallot, peeled, cut in 1-inch pieces
2 cloves garlic, peeled
12 ounces mushrooms, cleaned
3 unsalted butter
1 tsp Herbes de Provence
2 Tbsp dry sherry or brandy
10 ounces low-fat cream cheese, cut in 1-inch chunks
½ tsp Tabasco or other hot pepper sauce
In a Food Processor fitted with the metal blade, pulse to chop walnuts finely, 15-20 times;
remove and reserve. With machine running, drop shallot and garlic down feed tube to finely chop;
process about 10-15 seconds; remove and reserve. In 2 or 3 batches, pulse to finely chop mushrooms,
Over medium heat, melt butter in a stainless 3-1/2 quart Sauté Pan. Add chopped garlic, shallots,
mushrooms, and Herbes de Provence; cook until vegetables are tender and mushrooms have given up all
their juices, about 15-20 minutes. Raise heat to medium high; stir in sherry or brandy and cook until
evaporated. Remove from pan and let cool.
With the metal blade still in the Food Processor, pulse cream cheese until softened.
Add cooled mushroom mixture and pulse to combine. Add chopped walnuts; pulse to combine.
Transfer to a crock or serving bowl and chill for at least 3 hours. May be made up to 2 days ahead.