Beef and Wild Mushroom Pate with a Cognac Mustard Sauce | Emerils.com

Ingredients

• 2 tablespoons olive oil
• 1/2 cup minced yellow onions
• 1 tablespoon minced garlic
• 8 ounces wild mushrooms, such as chanterelles, wood ears, morels, shiitakes, cleaned and chopped
• 1 teaspoon salt
• 1/2 teaspoon finely ground black pepper
• 1 pound lean ground beef
• 1/2 pound ground pork
• 1/2 cup buttermilk
• 2 tablespoons chopped sage
• 2 teaspoons chopped thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 egg whites
• 10-12 slices prosciutto
• Cornichons, for serving
• COGNAC MUSTARD SAUCE:
• 1/2 cup Coleman's dry mustard
• 1/2 cup cognac or brandy
• 1 tablespoon honey
• 2 tablespoons Champagne vinegar
• 1/2 teaspoon salt