I’m a sucker for a good appetizer. Come Saturday, all I want is a beautiful cocktail and a luxurious nibble for happy hour. What can I say, it makes me feel fancy!

One of my favorite go-to recipes, especially in the winter, is this mushroom pate. It’s rich, decadent and…healthy. Real talk: sometimes this *is* my dinner come Saturday night. Paired with some delicately bitter endive and a few slices of crostini, it’s a light meal that still makes you feel ritzy, even if you are eating this dish in your jammies (winky face). 

I especially love this pate because it is so versatile. To make it vegan, omit the milk. The dairy makes it taste a little creamier, but the dish is equally delicious without it. You can also swap out the milk for a tablespoon of goat cheese or even nutritional yeast. See what I mean? Versatile! Likewise, you can use any kind of mushrooms, from simple button or crimini to more exotic portobello, oyster, or chanterelle mushrooms. The type of mushrooms you choose of course affects the flavor. I’ve made this dish with all mushroom types and found them all just plain tasty.

Another perk of this recipe is that you can make as much or as little as you want. Below, I’ve given you the measurements for about one pound of mushrooms, but you can make more or less, depending on your needs.

Ingredients:

1 lb mushrooms, diced 

2 tbs fresh sage, chopped

1 clove garlic, minced

1 tsp pepper

1 tsp milk or cream (optional)

salt, to taste

olive oil

Heat oil on medium. Add garlic and sage, then cook on low for a minute or so. Add more oil and diced mushrooms, turning heat up to medium-low. Let mushroom sit, only turning every few minutes, for 15-20 minutes. Remove from heat. Let cool.

Once mushrooms have cooled, place them in blender and mix them together until mixture resembles a thick paste, but still has bits of bigger mushroom pieces in it. To make this a more authentic pate, you can chill it for an hour and then serve. It is, however, equally delicious warm. Plate with crostini, radicchio, endive, or other crudite. Top with chives or more sage. Serves 4.

Enjoy!