Mushroom Pâté with Wine-Soaked Walnuts
Source: Maria Finn, Forage. Gather. Feast.
Recipe Type: Appetizers and Sides | Seasons: Autumn
This recipe appears in Forage. Gather. Feast. by Maria Finn (Penguin Random House, 2024) and was demonstrated in the Foodwise Classroom on October 25, 2024.
Using a variety of mushrooms in this pâté gives it more depth. So if you come back with a chanterelle that got torn up in your bag, a smattering of hedgehogs, a lone oyster mushroom, mushroom bits and pieces in the bottom of your foraging basket, or have a few shiitake or cremini in the fridge that need to get used, this is a great go-to. This pâté is every bit as rich and delicious as one made from meat, and even makes an indulgent paste for a beef Wellington.
Makes 3 cups
INGREDIENTS
½ cup walnuts
1 cup red wine
3 tablespoons salted butter
1 small shallot, finely diced
2 cups mixed mushrooms, chopped
3 cloves roasted garlic, or 2 cloves raw garlic
½ teaspoon fresh thyme
Kosher salt
Freshly ground black pepper
PREPARATION
- In a small bowl, soak the walnuts in red wine for at least 3 hours and up to 12 hours.
- In a medium pan over medium heat, melt the butter and sauté the shallots until they are translucent.
- Add the mushrooms, garlic, thyme, salt, and pepper. Stir and continue cooking until everything is nicely browned.
- In a blender, or using an immersion blender, puree the walnuts and mushroom mixture until smooth. The texture should be thick but spreadable.
- Serve immediately on crostini or as a dip, or refrigerate in a tightly covered container for a week.
