Mushroom Paté
Ingredients
- 1 lb assorted mushrooms (cremini, portobello, shiitake, hedgehog), brushed clean
- ½ cup olive oil, divided + extra for tossing mushrooms with thyme
- 1 clove garlic, minced
- 1 small onion, chopped
- 2 tsp fresh thyme leaves
- ¼ cup parsley, chopped
- ¾ cup Parmesan cheese, grated
- ¼ cup heavy cream
- ½ stick butter, cut into small cubes
- 2 tbsp sherry
- salt & pepper to taste
Special Equipment
- baking sheet
- food processor
How-to
Toast Walnuts
- Preheat oven to 350º. Spread walnuts on a baking sheet and toast for 5-10 minutes
- Let cool, then chop coarsely
Roast Mushrooms & Combine Ingredients
- Preheat oven to 325º - 350º
- Brush any dirt from mushrooms. If using shiitakes or portobellos, remove stems (reserve them for stocks). Tear or chop mushrooms into pieces
- Toss mushrooms with thyme leaves and olive oil. Spread mushroom out on a baking sheet and roast for about 15 minutes. Set aside
- Saute onions and garlic in ¼ cup olive oil until translucent, 5-10 minutes. Let cool slightly
- In a food processor, combine roasted mushrooms and pulse a few times. Add onions and garlic. Pulse a few time. Add toasted walnuts and pulse
- Add butter, Parmesan cheese, cream, parsley and sherry, pulse a few times
- Drizzle ¼ cup olive oil until mixture reaches a spreadable consistency but still has a coarse texture. Season with salt and pepper
- Serve with sliced baguettes or crackers