Mushroom and Walnut Pate
CATEGORY: Appetizer- Cold
This pate makes a delicious topping for baguette slices or hearty crackers.  Perfect with a chilled glass of chardonnay!
PREP TIME: 20 minutes
COOK TIME:20 minutes
  • 1 cup walnuts
  • 1/4 cup minced shallots
  • 1/4 cup finely minced onion 
  • 1/2 cup unsalted butter
  • 1/2 pound crimini mushrooms, chopped
  • 1/4 pound portobello mushrooms, chopped
  • 1 tablespoon roasted garlic puree
  • 1/4 cup chopped fresh Italian parsley
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons olive oil
  1. Preheat oven to 350 degrees F. Cover cookie sheet with foil and spread walnuts in a single layer. Bake for 10 minutes, or until fragrant and lightly golden.
  2. In large skillet, cook shallots and onions in butter over medium heat until translucent. Add chopped mushrooms, garlic puree, parsley, thyme, salt, and pepper. Cook, stirring frequently, until the majority of the liquid has evaporated.
  3. Place toasted walnuts and olive oil in a blender and blend until mixture forms a thick paste. Add cooked mushrooms, and blend until smooth.
  4. Pack mixture into well-oiled bowl. Cover with plastic wrap, and refrigerate for at least 3 hours- or until chilled and set.