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Playing Crostini Bar: Mushroom “Paté”


  • 1 stick butter
  • 2 pounds coarsely chopped crimini or mixed mushrooms
  • A few sprigs of thyme, chopped
  • 3 shallots, sliced
  • 4 cloves garlic, sliced
  • Salt and lots of coarse black pepper
  • 1/2 cup Marsala or sherry
  • Finely chopped parsley, for garnish
  • Cornichons, halved


Serves: Makes 2 1/2 cups


Melt butter in a large skillet over medium to medium-high heat. Add mushrooms and brown, 10 minutes. Add thyme, shallots and garlic, and cook 10-12 minutes more, until mushrooms are very dark and shallots very tender. Season with salt and pepper.

Deglaze the pan with the Marsala or sherry. Transfer everything to a food processor and pulse to process the mushrooms into a coarse paste. Transfer to a serving dish and garnish with parsley. Serve with charred or toasted bread and cornichons.