Beef and Wild Mushroom Pate with a Cognac Mustard Sauce

Name: Beef and Wild Mushroom Pate with a Cognac Mustard Sauce
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

www.emerils.com

In honor of National Cognac Day on June 4th, may we suggest this amazing paté? It's perfect for summertime entertaining!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.

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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