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Mushroom Paté Crostini's

November 19, 2021
by Olivia Newhall-Thayer


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)

1 Baguette

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