Mushroom and Goat Cheese Pate with Fresh Basil and Toast Points
¼ cup unsalted organic butter at room temperature
1 cup mushrooms, finely chopped
1 clove garlic, minced
¼ cup green onion, white parts only, minced
1/3 cup vegetable or chicken stock (gf if necessary)
4 oz plain goat cheese
2 tbsp green onion tops, minced
Sea salt and freshly ground pepper to taste
Fresh basil leaves
Toast points (gf if necessary)
Melt ½ of the butter in a sauté pan over medium heat. Add the mushrooms and sauté for 5 minutes. Add the garlic and ¼ cup of the green onions and sauté for another minute. Add the stock and continue sautéing until stock is absorbed, about 5 minutes. Let mixture cool.
In a bowl, mix remaining butter and goat cheese together with a fork until well combined. Add mushroom mixture, 2 tbsp. green onion tops, salt and pepper and mix well. Lay a sheet of plastic wrap on countertop, spread pate out to about 1” thickness and roll in plastic wrap to form a log. Refrigerate. Up to this point recipe can be made a day ahead.
Unwrap pate and cut on the diagonal into ¼” inch slices. Toast and butter decent quality bread, remove crusts and cut into triangles. Place a piece of basil on each toast point and top with a slice of pate.