Enjoy quick and easy appetizer that is so versatile. Fresh dill complements the woodsy mushrooms while mayonnaise dressing makes it smooth and spreadable. Can be made ahead day or two as tastes even better next day.

1. In a large skillet, heat about 2-3 tbsp olive oil over medium-high heat, add the mushrooms and onions. Cook for about 8 to 10 min, stirring occasionally, until mushrooms soften and begin to brown. Remove from heat, and let it cool a little.

2. Add garlic into the food processor bowl, pulse couple times until well crushed. Add the mushroom mixture, mayonnaise, salt, and pepper. Pulse for couple times until mixture is combined but still little chunky. Add fresh chopped dill and mix well. Adjust seasonings if desired.

3. Spread the pate onto toasted crostini or your choice of cracker, and serve immediately. Any remaining pate can be refrigerated in an airtight container for up to a week.

Enjoy!