Exotic Mushroom and Walnut Pate

Exotic Mushroom and Walnut Pate
  • PREP TIME
    30 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    40 mins
  • SERVING
    16 People
  • VIEWS
    182

A symphony of earthy flavors, this pâté combines the rich nuttiness of toasted walnuts with a medley of exotic mushrooms, creating an unforgettable culinary experience. Perfect as an elegant appetizer or a sophisticated spread.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    3 g
  • Cholesterol
    15 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    4 g
  • Sodium
    80 mg
  • Sugar
    1 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a baking sheet. Toast for 8-10 minutes, or until fragrant and lightly golden. Watch carefully to prevent burning.

Image Step 02
02 Step

Recipe View 15 mins In a large sauté pan, melt butter over medium heat. Add minced shallots and cook until translucent, about 3-5 minutes. Add the chopped shiitake, crimini, and portobello mushrooms, along with roasted garlic puree, parsley, thyme, salt, and white pepper. Cook, stirring occasionally, until the mushrooms have released their moisture and most of it has evaporated, approximately 10-15 minutes.

Image Step 03
03 Step

Recipe View 5 mins In a food processor, combine the toasted walnuts and olive oil. Process until a thick, smooth paste forms. Add the cooked mushroom mixture to the food processor and process until the pâté reaches your desired consistency – either smooth or slightly chunky.

Image Step 04
04 Step

Recipe View 2 hrs Transfer the mixture into well-oiled ramekins or a serving bowl. Cover tightly with plastic wrap, pressing it directly onto the surface of the pâté to prevent discoloration. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen.

For an extra layer of flavor, consider adding a splash of dry sherry or Madeira to the mushroom mixture while cooking.
Serve with crusty French bread, crackers, or crudités. A glass of Pinot Noir or Chardonnay complements the pâté beautifully.
The pâté can be stored in the refrigerator for up to 5 days.
For a vegan version, substitute the butter with olive oil or a vegan butter alternative.

Jamar Auer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 60 Ratings)
Total Reviews: (5)
  • Christina Boyer

    Absolutely divine! The flavors are so well-balanced, and it's incredibly easy to make.

  • Arianna Fisher

    I made this for a dinner party, and it was a huge hit. Everyone raved about it!

  • Ally Yost

    I added a bit of truffle oil, and it took it to another level of sophistication.

  • George Schulist

    Followed the recipe exactly and it turned out perfect. A new favorite!

  • Dorris Miller

    The roasted garlic puree really elevates the flavor. I'll definitely be making this again.

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