​Shiitake Mushroom Paté

This elegant appetizer makes for an impressive addition to a cheese or charcuterie board.

2 Tbs. mild oil
½ lb. shiitake mushrooms
½ lb. baby bella or white button mushrooms
½ C. chopped sweet onion
1 large clove garlic, minced
¼ C. Tait Farm Ginger Mustard
½ tsp. salt
¼ tsp. black pepper
pinch of cayenne pepper
2 Tbs. chopped parsley

Heat the oil over medium heat in a skillet. Add the mushrooms, onions and garlic. Sauté until tender and the juice has mostly evaporated. Combine the mushroom mixture along with the rest of the ingredients in a food processor. Pulse until well blended, but still a bit chunky. Serve with rice crackers.