2 Tbsp butter
3 Cloves of garlic
1 Small yellow onion
2 Packages of mushrooms (I used chestnut and pioppino)
Fresh sage (one package or 3ish bunches)
1/2 Cup of dry white wine (optional)
Melting cheese (or parmesan)
Salt and pepper
Heat the butter in a skillet over medium/high heat.
Add the onions and garlic, sauté for 5 minutes.
Add the sage and the mushrooms and stir to combine.
Season the mixture with salt and pepper and sauté for 2-3 minutes.
Pour in the wine (if using) and let simmer for another 5 minutes.
Add the mixture into a food processor and blend until you reach a creamy consistency. I like to keep it a little thicker so it isn’t completely smooth, but that is just a personal preference.
Slice and toast your baguette.
Slather on the paté.*
Top with the cheese, broil until melted.
Serve and enjoy!
*add a thin layer of cranberry sauce before the paté