Cook the Book: Creamy Mushroom Pâté

Melt the butter or margarine in a medium skillet over medium-high heat.

Add the shallots; cook, stirring, until softened, about 1 minute.

Add the mushrooms; cook, stirring until softened, about 5 minutes. Continue cooking until any mushroom liquid has evaporated. Stir in the parsley and savory; cook, stirring, 30 seconds.

Remove from the heat. Stir in the cream cheese, 1 ounce at a time, until melted and completely combined. Stir in heavy cream. Chill.

Variation: Mushroom Tartlets: Spoon a rounded teaspoonful of the spread into baked 1-inch tartlet shells. Makes about 40.