- 1 pound fresh mushrooms (I use regular button mushroom)
- 1 clove garlic, minced
- 1 teaspoon onion, minced
- 2 tablespoons butter, softened
- 8 ounces low fat cream cheese
- 1 teaspoon Worcestershire sauce
Clean mushrooms and chop them. In a large frying pan, sauté mushrooms, garlic, and onion in butter until they are tender. Remove mushrooms from heat. Cut the cream cheese into small pieces. While the mushroom mixture is still warm, blend in cream cheese and Worcestershire sauce until well mixed. Spoon mixture into an airtight container and refrigerate. Thirty minutes before serving, spoon into a small glass or ceramic bowl. Serve with toast rounds or flatbreads and crackers. This pate can be made ahead and refrigerates well for two days.