Mushroom and Goat Cheese Pate with Fresh Basil and Toast Points

These take a little extra work but are so delicious and elegent when done.
Dish Type: appetizers Lifestyle: gluten free, vegetarian


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.