About this recipe: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!
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:10min › Ready in:40min
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.
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.
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.
Pack mixture into well-oiled ramekins or bowl. Cover with cling film, and refrigerate for a few hours or overnight.
This is brilliant. I made this not knowing what to expect and it tasted fantastic. Definatly worth doing. I have frozen the left over for using at lunch on crackers.
BTW I roasted a head of garlic for the garlic puree and that was just right for the 1 tablespoon required for the recipe. I also couldn't get hold of the crimini mushrooms so used Chestnut mushroom instead. It still tasted fab. - 02 Jan 2012