2 Tablespoons plus 2 Tablespoons unsalted butter, at room temperature
8 ounces fresh mushrooms, minced
1½ teaspoons minced garlic
¼ cup minced green onions, white part only
1⁄3 cup chicken stock
4 ounces cream cheese, softened
2 Tablespoons minced green onions, green part only
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1½ teaspoons minced fresh thyme
1 teaspoon salt
Freshly ground pepper
Chopped fresh parsley, red bell pepper, or green onions
Melt 2 Tablespoons butter in a medium skillet. Add mushrooms and sauté 2 to 3 minutes. Add garlic and ¼ cup green onions. Sauté 1 minute. Add chicken stock and cook over high heat until all liquid is absorbed. Cool to room temperature.
Blend cream cheese and remaining 2 Tablespoons butter in a medium bowl. Add mushroom mixture, 2 Tablespoons green onions, Worcestershire, lemon juice, thyme, salt, and pepper. Adjust seasonings. Pour into 1-cup mold lined with plastic wrap and chill. When ready to serve, unmold onto a serving plate and sprinkle with parsley, red bell pepper or green onions. Serve with toast points or crackers. Yields 1 cup. Mushroom pate may be prepared 3 days in advance.