2. Add mushrooms and saute for 2-3 minutes.

3. Add the garlic and scallion whites, saute for 2 minutes.

4. Stir in the broth simmer over a moderate flame for 4-5 minutes, until all of the liquid has evaporated. Remove from heat and allow to cool.

5. Combine cream cheese and remaining butter in a mixer bowl and process until well blended. Add mushroom mixture, salt, and pepper to the bowl and mix well.

6. Pour into a plastic-lined mold, cover and chill for 2-96 hours. After chilled un-mold onto a serving platter and garnish with minced scallion greens. Serve slightly chilled or at room temperature, with assorted savory crackers to the side.