Wild Mushroom Pate Recipe

Name: Wild Mushroom Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts, finely chopped, plus more for garnish; 6 tablespoons unsalted butter; 2 1/2 lbs assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plu; 6 scallions, white and pale-green parts, finely chopped; 1 1/2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish; 1 1/2 teaspoons salt, plus more to taste; 1 teaspoon fresh ground black pepper, plus more to taste; 1/3 cup dry sherry; 1 lemon, juice of; 1 cup fresh flat leaf parsley, finely chopped; 1 dash Tabasco sauce; 1 (8 ounce) package cream cheese, room temperature

Servings: persons

1 cup walnuts, finely chopped, plus more for garnish
6 tablespoons unsalted butter
2 1/2 lbs assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plu
6 scallions, white and pale-green parts, finely chopped
1 1/2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish
1 1/2 teaspoons salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
1/3 cup dry sherry
1 lemon, juice of
1 cup fresh flat leaf parsley, finely chopped
1 dash Tabasco sauce
1 (8 ounce) package cream cheese, room temperature

1
Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool.
2
In a large heavy skillet over medium heat, melt 4 tablespoons butter, and cook the chopped mushrooms and scallions, stirring occasionally, until liquid has been released and then skillet becomes almost dry, about 20 minutes. Stir in thyme, salt, and pepper; cook 2 more minutes. Add sherry, and cook until skillet is almost dry, 4 minutes. Stir in lemon juice. Remove from heat, and let cool.
3
In a large bowl, combine the mushroom mixture with the reserved toasted walnuts, parsley, Tabasco sauce, and cream cheese. Season with salt and pepper to taste.
4
Line a 12 1/4-by-4-by-3-inch terrine (or use any 6-cup mold) with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the terrine. Firmly press down all over terrine with your hands, spreading mixture as evenly as possible. Cover the mold with the overhanging plastic wrap, and chill in the refrigerator for at least 8 hours or overnight.
5
Just before serving, melt the remaining 2 tablespoons butter in a medium skillet, and cook the halved mushrooms just until tender, about 5 minutes. Season mushrooms with salt and pepper. Unwrap the chilled terrine, and invert it onto a large serving platter. Use a warm, wet towel on top of the mold, if necessary, to help loosen the terrine. Garnish the serving platter with the cooked mushroom halves, remaining walnuts, and thyme leaves. Serve with toast points or crackers.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup walnuts, finely chopped, plus more for garnish, 6 tablespoons unsalted butter, 2 1/2 lbs assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plu, 6 scallions, white and pale-green parts, finely chopped, and more.

Yes, Wild Mushroom Pate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Pate

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