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Exotic Mushroom and Walnut Pate

Exotic Mushroom and Walnut Pate

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
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I got this 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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
  2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
  3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  4. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
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Reviews

pinkypink
35

pinkypink

12/17/2008

This pate is one of the best dips I've ever had. I sauteed the mushroom ingredients on low, because when cooking with pure butter it burns easily, so I wanted to be careful. I added a splash of white wine, and I slowly cooked the mushrooms for about 45 mins. I also didn't feel like roasting the garlic (it was too hot out), so I added minced garlic to the mushrooms. Next time I'll try it with roast garlic, but it was still fantastic. VERY gourmet, and perfect for a classy event, or wine tasting.

Lynne
28

Lynne

4/27/2010

crazy good! and someday i want to make it exactly as written. however ... i had some shrooms in the fridge that i needed to use up and this recipe caught my eye -- must have been the word "exotic." mine were not, but thought i could sub anyway. oh, wait. walnuts? didn't have any of those either. no shallots. i used regular onions, white and baby bella mushrooms, elephant garlic, all the fresh herbs listed plus sage. for the walnuts -- and this is REALLY nuts! -- i used old-fashioned peanut butter! i made just a little in case it was inedible, but here i sit with my "woven wheat crackers" (didn't have french bread!) chowing down like crazy! thanks for the "exotic" inspiration!!

lewalcindortx
28

lewalcindortx

10/5/2009

I added dry white wine and a lil extra butter when I cooked the mushrooms down. Then I added a couple tablespoons of finely grated parmesan when I mixed everything together. Delicious! This is definitely something I plan on making again.

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