Dips : Mushroom Pâté with Dried Cranberries

• 1 tablespoon butter
  
• 1/2 cup minced shallots
  
• 4 cups chopped portobello mushrooms
  
• 1/2 cup dry sherry
  
• 1 tablespoon minced fresh thyme
  
• 3 tablespoons minced fresh parsley
  
• 2 tablespoons minced fresh chives, plus additional for garnish
  
• 1 cup walnuts, toasted and coarsely chopped
  
• 1/4 cup dried cranberries, plus additional for garnish
  
• 1 teaspoon salt
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 (8-ounce) package cream cheese
  

Melt butter in a large skillet over medium heat; add shallots and cook 3 minutes until softened. Add mushrooms and cook over medium-high heat until mushrooms release moisture, about 5 minutes. Add sherry and cook until most of the liquid has evaporated.

With mixer on low speed, combine parsley, chives, mushroom mixture, walnuts, cranberries, salt, TABASCO^® Sauce, and cream cheese. Spoon mixture into a medium bowl or 2 smaller bowls and refrigerate at least 2 hours.

When ready to serve, unmold pâté onto a platter. Garnish with cranberries and chives, if desired. Serve with crackers.

Makes 4 cups.

Adapted from A Celebration of Herbs,
2003 TABASCO® Community Cookbook Awards. First Place National Winner