This simple wild mushroom paté is filled with umami-richness enhanced with garlic, fresh herbs, brandy, and lemon zest. Add the tangy, garlicky, crunchy crostini and you have a sure-to-please starter or appetizer for your vegetarian and omnivore friends. After you try the gremolata butter on crostini or toast, you may decide to keep a small tub in your fridge to have on hand for other dishes.

Wild Mushroom Paté on Crostini with Gremolata Butter

Serves 4-6
Ingredients

• 2 tablespoons olive oil

• 7 tablespoons butter separated (3+4)

• 3 garlic cloves: 2 finely minced + 1 smashed

• 1 small red chili pepper, seeds removed and finely chopped

• about 2 cups mixed mushrooms, chopped (cremini, oyster, and shitake work well)

• 1 tablespoon coarsely chopped fresh flat-leaf parsley (or other fresh herb of choice)

• 1 tablespoon fresh marjoram, or thyme leaves (or combination)

• 1-2 tablespoons cognac or brandy or Marsala

• 1-2 tablespoon grated Parmesan cheese (to taste)

• ½ teaspoon grated lemon zest

• salt and freshly ground black pepper

• diced pickled apples, pears, or beets, or cornichons for garnish (optional but recommended)

• 8 slices of baguette less than a ½ inch thick

Make the Gremolata Butter

1. In a small saucepan or your microwave, melt 4 tablespoons (½ stick) of butter,

2. Mix in the smashed (or finely minced) garlic, lemon zest, and finely chopped parsley and simmer over low heat for 1 minute.

3. Pour the mixture into a small bowl and set aside.

Cook the Mushrooms

1. Heat the olive oil and 3 tablespoons of butter in a frying pan, fry the minced garlic and chili pepper for one minute over medium heat, stirring so you don’t burn the garlic!; then add the mushrooms and saute until the mushrooms have released their water and begin to brown.

2. Add the brandy and cook until the brandy has almost evaporated.

3. Stir in the parsley, thyme (or marjoram), and Parmesan and season with salt and freshly ground black pepper and saute for 2 minutes. Remove from heat and set aside.

4. Optional: for a finer consistency, process the finished cooked mixture in a food processor to your desired texture.

Make the Gremolata Crostini

1. Using a sheet pan, toast the slices of bread on one side under the broiler until light brown (taking care not to burn)

2. Turn the slices over and spread about ½ teaspoon of the Gremolata Butter on each slice.

3. Return the sheet pan with crostini slices to the broiler briefly until golden brown.

4. Spoon over the mushrooms with optional garnish and serve.