1/4 lb. crimini mushrooms, chopped (can substitute white mushrooms)
1/4 lb. portobello mushrooms, chopped
1 tbs. roasted garlic puree
1/4 c. chopped fresh Italian parsley
1 tbs. chopped fresh thyme
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tbs. extra-virgin olive oil
Instructions
Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet. Toast for 10 minutes, or until fragrant and lightly browned.
In a large saute pan, cook shallots in butter over medium heat until translucent, about 5 minutes. Add chopped mushrooms, garlic, parsley, thyme, salt and pepper. Cook, stirring often, until most of the liquid has evaporated, about 10 minutes.
Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the mushroom mixture and process to desired texture. (Mix will really resemble a traditional liver pate.)
Pack mixture into well oiled ramekins or bowl. Let cool completely. Cover tightly with plastic wrap and refrigerate at least a few hours.
DO AHEAD- Can be made 1 day ahead. Keep refrigerated overnight.
Serving
Suggestions
Serve with crackers or crostini.
Originally Submitted
1/10/2010
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