Best Mushroom Pâté
I got this mushroom pâté recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting, and neither could any of the other tasters!
Ingredients
- 1 cup walnuts
- ½ cup minced shallots
- ½ cup unsalted butter
- ¼ pound shiitake mushrooms chopped
- ¼ pound cremini mushrooms chopped
- ¼ pound portobello mushrooms chopped
- 1 tablespoon roasted garlic puree
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon white pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Spread walnuts in a single layer on a cookie sheet. Toast until fragrant and lightly browned, about 10 minutes.
- Meanwhile, melt butter in a large pan over medium heat. Add shallots; cook and stir until softened. Stir in chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
- Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in cooked mushroom mixture, and process to desired texture.
- Spoon pâté into well-oiled ramekins or a bowl. Cover and chill before serving.
Notes
Cook’s Note
I like to chill this pâté for a few hours or overnight to let the flavors blend and the pâté set up better. It will keep for up to one week in a sealed container in the refrigerator.