Mushroom Pâté
Notes: Mirka Hodur, a San Francisco Bay Area caterer, got the recipe for this pâté from restaurateur Bob Goldberg. She serves it on thin, toasted slices of bread, topped with chopped calamata olives and fresh thyme leaves. It's also delicious on crackers or plain baguette slices. Make pâté one day before serving.
This Story Originally Appeared On sunset.com