3 tbsp. butter
3 shallots, minced
3 garlic cloves, minced
8 oz. fresh mushrooms
4 oz. wild mushrooms, such as morels, chanterelles & sepes, minced
1/2 c. cognac, divided
3/4 lb. fresh mild turkey sausage, cooked & crumbled
1/2 tsp. fresh ground pepper
1/4 c. minced parsley
1/2 c. chopped, toasted pecans
Pinch freshly grated nutmeg
Low-fat sour cream (opt.)

In a large skillet over medium heat, melt butter. Saute shallots and garlic until soft; stir in mushrooms and 1/2 of cognac. Cook, stirring occasionally until the mushrooms render their juices; continue cooking until the mushrooms are just about dry. Transfer mixture to a food processor. Add cooked sausage, remaining cognac, pepper, parsley, pecans and nutmeg. Process until well blended. Spoon into 2-cup decorative mold. Refrigerate for at least 4 hours. Let pate come to room temperature before serving; lightly spread top of pate with sour cream and sprinkle with chopped pecans, if desired. Serves 6.