1/2 package (4 oz.) sliced fresh shiitake mushrooms, or 6 oz. whole shitake mushrooms, stemmed and sliced
2 packages (8 oz.) sliced cremini mushrooms, or 1 1/4 lb. whole creminis, stemmed and sliced
1/3 cup chopped shallots
2 Tbsp. butter or trans-fat free spread
2 Tbsp. fat-free, reduced sodium mushroom or chicken broth
2 Tbsp. fresh lemon juice
1/4 cup reduced-fat cream cheese, softened at room temperature
2 Tbsp. finely chopped fresh dill
Salt and freshly ground black pepper
8 thin slices whole-grain bread, or untoasted black bread
Preheat the oven to 250 degrees. Set a baking rack on a cookie sheet. Arrange the shiitake mushrooms on the rack. Bake them 20 minutes or until dry but still somewhat flexible. (The thinnest slices may be crisp.) Transfer them to a plate and set aside to cool. (This may be done up to one day ahead, stored in a bowl, uncovered, at room temperature.)
Place half the cremini mushrooms in a blender or food processor. Add the dehydrated mushrooms and the shallots. Chop the remaining mushrooms and add to the blender. Pulse until finely chopped and moist.
Melt the butter/spread in a medium skillet over medium-high heat. Add the mushroom mixture. SautÃ© until the mushrooms release their liquid, 5 to 7 minutes. Stir in the broth and lemon juice. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms form a mass, about 15 minutes.
Transfer the mixture to a mixing bowl. Mix in the cream cheese and dill with a fork until well combined. Season to taste with salt and pepper. Cool the patÃ© before using. (The spread keeps up to 3 days, tightly covered in the refrigerator.)
To serve, bring the spread to room temperature, toast or grill the bread (leave black bread untoasted) and liberally spread them with the patÃ©.
Makes 16 servings (1/2 slice bread and 2 tablespoons patÃ© each).