Walnut mushroom pate

Serves: 16

120g walnuts
80g minced shallots
120g unsalted butter
120g shiitake mushrooms, chopped
120g crimini mushrooms, chopped
120g portobellini mushrooms, chopped
1 tablespoon roasted Rosemary Smoked 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

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, roasted Rosemary Smoked Garlic puree, 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.


Based on a recipe featured in All Recipes


Buy Rosemary Smoked Garlic


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