This has been on the menu at the Brasserie Monmarte in downtown Portland for over 15 years, and the owner, Abdel Omar, could not remember who originally created this dish. I got it off rfc and have remained quite faithful to the below version.
Samantha Demidavicius
makes 3 cups [but I generally halve it]
1 1/4 pounds of Crimini mushrooms, chopped
1/2 cup of diced onions
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup [1 stick] unsalted butter
2 3-ounce packages cream cheese
1/4 cup canned diced chilies. [YMMV]
Place the first five items into a food processor and pulse it to finely mince the mushrooms.
Heat up the butter in a large heavy skillet; transfer the mushroom mixture into it and saute on low heat until all the liquid exuding from the mushrooms has evaporated [about 15-20 minutes]
Combine with the cream cheese and green chilies. Blend well. Place in a decorative bowl and refrigerate until well chilled, preferably over night. Serve with French Bread or baguette.
I try not to overpower the mushroom taste with too much chilies; but have found that the above ratios seem pretty good.
The version that served at the Cookin was a little different from the above because I did everything by hand without the use of a processor. It chilled for only a couple of hours.