This mushroom pate is the perfect vegan appetizer to make. Spread this "meaty" pate on a toasted baguette slice and enjoy - this pate recipe is a crowd pleaser!
Roast the pine nuts by placing them in a skillet over medium heat and tossing them as they roast for about 2-3 minutes or until golden in color. Transfer the pine nuts to the blender.
Saute onions: Add 1 Tbsp butter, 1 tablespoon of olive oil, and 1 shallot to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Remove onions with a slotted spoon and add them to the nuts in the blender.
Sautee mushrooms: Add the mushrooms to the same skillet, adding more oil as necessary. Brown mushrooms over high heat, stirring often. Add wine and cook mushrooms, stirring often until the wine has evaporated. Add to the blender.
Set aside some mushrooms to use atop each crostini for better visual presentation.
Blend: to the same blender add 1 garlic cloves, 1/4 cup of chopped parsley, 1/2 tsp salt, and 1/2 tsp black pepper, and blend until you have a chunky mixture that is spreadable. Lastly, mix in 3-4 tablespoons of mayonnaise. Taste and adjust for salt and black pepper.
Toast baguette slices:
In the oven: Slice a baguette into 1/2 inch slices. Drizzle with olive oil or spread a thin layer of room temperature butter on both sides. Place on a baking sheet and toast in a 400°F oven until golden in color, about 15-20 minutes. Flip each piece upside down halfway through for better browning.
In a skillet: Alternatively, you can brown the crostinis in a skillet. Melt some butter in a skillet, add the baguettes slices, and brown one side. Melt more butter and flip the baguettes to brown on the other side. Let cool.
Assemble toasts: Top the toasted slices with the mushroom spread, then top with 1 slice of the sauteed mushroom as garnish.
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