1 lb. fresh mushrooms finely chopped
1/2 cup finely chopped onion
1 t. oil for sauteing
16 oz. regular, low-fat or no-fat cream cheese at room temperature
1/4 cup Parmesan cheese grated
1/2 cup fresh parsley finely minced
4 T. soy sauce
Saute mushrooms and onion in 1/2 teaspoon oil until mushrooms have evaporated most of their moisture. This takes about 5 minutes over fairly high heat while tossing constantly. Be sure to use at least a 12" saute pan so moisture can evaporate faster. Remove from heat and stir in cream cheese. It is helpful to break cheese into small pieces before adding to pan. When cheese is completely melted, stir in Parmesan cheese, parsley, and soy sauce. Use 1/2 teaspoon oil to grease a mold. Pour warm mixture into mold and allow to chill for at least 4 hours before serving. You can keep this pate about 4 days. It serves about 20 people as an appetizer. Serve with club crackers.
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