This pate mimics its namesake with a smooth, creamy texture but leaves out the liver, resulting in a vegetarian spread that pairs well with fresh vegetables on a sandwich or as a dip for crudite.

Mushroom Pate

• 4 tablespoons butter
• 6 tablespoons minced shallots
• 4 cups finely chopped mixed mushrooms (white buttons, shitakes, or creminis)
• 8 ounces package cream cheese, cut into 8 cubes
• 3 Tablespoons heavy cream (optional, the cream acts as a binding agent in this recipe but is not necessary for a delicious end result)
• ¼ cup finely chopped parsley
• ½ teaspoon chopped fresh thyme

1) Melt the butter in a medium skillet over medium-high heat.

2) Add the shallots; cook, stirring, until softened, about 1 minute.

3) Add the mushrooms; cook, stirring until softened, about 5 minutes. Continue cooking until any mushroom liquid has evaporated.

4) Remove the pan from heat. Stir in the cream cheese, one cube at a time, until the cream cheese is incorporated and the mixture is smooth. Add the heavy cream, if using.

5) Remove from heat and stir in the parsley and thyme; cook, stirring, 30 seconds.

6) Mix in the parsley and thyme. Refrigerate for at least 2 hours before serving.