How to Make a Mushroom Walnut Pâté

This vegetarian pâté is made of mushrooms, walnuts, roasted garlic, fresh herbs, and butter. It tastes best when chilled for several days.

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How to Make a Mushroom Walnut Pâté Recipe
10 Steps
Ingredients
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1
Spread walnuts in a single layer on a baking sheet. Toast in an oven preheated to 350 degrees, until fragrant & lightly browned.

Spread walnuts in a single layer on a baking sheet. Toast in an oven preheated to 350 degrees, until fragrant & lightly browned.

2
Mince a 1/2 cup of shallots and set aside.

Mince a 1/2 cup of shallots and set aside.

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3
Chop the Shiitake, Portobello, and Crimini mushrooms.

Chop the Shiitake, Portobello, and Crimini mushrooms.

4
I weigh them, as I go, so I won't chop too many.

I weigh them, as I go, so I won't chop too many.

5
Chop the Italian parsley and the fresh thyme. Set aside.

Chop the Italian parsley and the fresh thyme. Set aside.

6
Remove some roasted garlic from its skin and mash it. Set aside.

Remove some roasted garlic from its skin and mash it. Set aside.

7
Sauté the minced shallots in the 1/2 cup butter until translucent. Add mushrooms, herbs, garlic purée, and seasoning. Cook until the liquid is almost gone and the mushrooms are soft.

Sauté the minced shallots in the 1/2 cup butter until translucent. Add mushrooms, herbs, garlic purée, and seasoning. Cook until the liquid is almost gone and the mushrooms are soft.

8

In a food processor, add the toasted walnuts to the 2 Tbsps of olive oil and pulse until you have a thick paste. Add mushroom mixture and process until smooth.

9
Pack the pâté into a well oiled ramekin or bowl. Cover it with plastic wrap, and chill overnight. Serve on butter crackers or baguette.

Pack the pâté into a well oiled ramekin or bowl. Cover it with plastic wrap, and chill overnight. Serve on butter crackers or baguette.

10
After chilling, turn out on a plate and serve with crackers or bread.

After chilling, turn out on a plate and serve with crackers or bread.

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