Walnut mushroom pate

Recipe by: w

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Prep: 30 mins Cook: 10 mins
Serves: 16

I got this recipe from a winery at a tasting. It is so delicious on baguette with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!

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Ingredients

120g walnuts

80g minced shallots

120g unsalted butter

120g shiitake mushrooms, chopped

120g crimini mushrooms, chopped

120g portobellini mushrooms, chopped

1 tablespoon roasted garlic puree

4 tablespoons chopped fresh flat leaf parsley

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon white pepper

2 tablespoons extra-virgin olive oil

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Preparation method

1. Preheat oven to 180 C / Gas 4. Spread walnuts in a single layer on a baking tray. Toast for 10 minutes, or until fragrant and lightly browned.

2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt and pepper. Cook, stirring often, until most of the liquid has evaporated.

3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.

4. Pack mixture into well-oiled ramekins or bowl. Cover with cling film, and refrigerate for a few hours or overnight.