Mushroom Pate

Instructions

1. Remove tough part of mushroom stems. Wipe mushrooms clean with a damp paper towel. Roughly chop the mushrooms. Place in a food processor and pulse until minced.
2. Heat the olive oil in a skillet over medium heat. Sauté the chopped onions until wilted but not browned. Add mushrooms and sauté with onions until most of the liquid from the mushrooms evaporates. Add butter or ghee. Allow the butter to slowly melt and combine with mushroom onion mixture.
3. Next add dried herbs of your choice and seasonings. Add chopped green onions. Combine well. Add fresh grated parmesan cheese. Continue stirring and allow to melt.
4. You can choose to add a little sour cream or heavy cream at this point.
5. Peggy makes large batches and freezes it in small containers. Always prepared for a party invitation or evening cocktail hour!
6. Serve the mushroom pate warm in your favorite pottery bowl with toasted crusty bread on the side.

• Servings : 8-10 for appetizers
• Recipe Type : All Recipes, Appetizers, vegetarian