Walnut Mushroom Pâté
A delicious addition to our Winter Crudités Platter.
Ingredients
1 tablespoon butter
1 medium shallot, minced
1 garlic clove, minced
3 ounces shiitake mushrooms
3 ounces oyster mushrooms
1 teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons dry red wine
3 ounces goat cheese
½ cup toasted walnuts
Directions
In a large skillet, melt the butter over medium heat. Add the shallot and cook until softened and fragrant, about 3 minutes. Add the garlic and sauté a minute longer. Add the mushrooms, salt and pepper, and cook until the mushrooms are softened, about 5 minutes.
Add the wine to deglaze the pan. Once the liquid is reduced, add the goat cheese and cook until it’s incorporated into the mushrooms.
Add the mushroom mixture to a food processor along with the walnuts and process until combined but still retaining a bit of a crunchy texture. (This can also be made up to 2 days in advance. The flavor gets better with time.)
More Recipes by This Author
Edible in your mailbox
Made this with cremini mushrooms since I did t have oyster or shiitake mushrooms. This is really delicious. Toasting the walnuts really adds to the flavors. Will make again!