Mushroom Pate Tartine

A classic french appetizer that will transport your taste buds to the countryside of France with all the elements Chef Lionel loves most: butter, bread, butter, pate, mushrooms, and of course more butter.

Servings 3
3 Tablespoons salted butter
1 ½ cups mixed mushrooms (shiitake, chanterelle, oyster, etc.)
Salt and pepper, to taste
2 cloves garlic, minced
2 Tablespoons, white onion, diced
1 Tablespoon salted butter
3 slices, french baguette
1 Tablespoon Tarragon
1-2 Tablespoons Cabernet  Sauvignon
1 ½ teaspoon whole grain mustard
2-3 Tablespoons Pork Pate
  1. In a small skillet melt butter. Add mushrooms and a sprinkle of salt and pepper. Saute for 2-3 minutes until fragrant.
  2. Add garlic and onion to the pan and saute for a minute more then add the additional tablespoon of butter.
  3. Add the sliced baguette to the pan and sear for 1 minute on each side or until lightly golden brown. Remove from pan to serving platter.
  4. Add tarragon and wine to pan and continue to saute for 1-2 minute(s) more.
  5. Spread ½ teaspoon mustard on each slice of baguette, next about 1 tablespoon pate on top of the mustard.
  6. Spoon on the hot mushroom mixture and enjoy!

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