I’m in a mushroom “kinda” mood this week.
The weather is turning to the best of fall…warm days with lots and lots of
bright sunlight glittering off the brightly colored leaves. I’m craving the
kind of comfort food that is warm and creamy – but not heavy. This mushroom
pate is super as a take-along for a evening with friends, and I always make
just a little more for leftovers the next day. If my husband doesn’t get to the
fridge first, I love, love, love it for lunch.
Mushroom Paté
Unsalted Butter, divided
3 TB
Extra Virgin Olive Oil, divided
1 Shallot,
½ Tsp
Fresh Thyme
16 OZ
Combination of Wild Mushrooms
½ Cup
Chopped Toasted Walnuts, plus more for garnish
1 TB
Sherry Vinegar
4 Oz
Goat Cheese
Salt and Freshly Cracked Black pepper
Step One
Heat 1
TB of the butter and 1 TB of the olive oil in a large pan over medium heat. Sauté
the onion with the thyme and season with salt and pepper until it is soft.
Remove the onion from the pan and place it in the bowl of a food processor.
Step Two
In the
same pan, melt the rest of the butter and oil together and sauté the mushrooms
with salt and pepper until they give up all their juice. Add in the sherry
vinegar and then add to the food processor.
Step Three
the walnuts and cheese to the food processor and puree until nearly smooth,
stopping to scrape down the bowl with a rubber spatula as needed. Taste the
mixture for salt and pepper and garnish with walnuts and parsley. Serve with
whole wheat toasts.

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