From the Kitchen: Mushroom Pâté 🍄 Variation #2

A spin that takes its inspiration from lahmacun, a Levant region dish made with lamb.

My first recipe (or method) for mushroom pâté became quite popular, which I didn’t expect. It took inspiration from many recipes but was decidedly French in its construction, requiring butter, dry vermouth or sherry, and a creamy, soft cheese to come together. French cuisine, sadly, doesn’t always agree with my stomach or my pantry. I was glad, then, to…