Easy 72 min

Best Mushroom Pâté

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Prep

27 min

Cook

45 min

Total

72 min

Ingredients (12)

1 cup walnuts g

½ cup minced shallots g

½ cup unsalted butter g

¼ pound shiitake mushrooms, chopped g

¼ pound cremini mushrooms, chopped g

¼ pound portobello mushrooms, chopped g

1 tablespoon roasted garlic puree g

¼ cup chopped fresh Italian parsley g

1 tablespoon chopped fresh thyme g

½ teaspoon salt g

½ teaspoon white pepper g

2 tablespoons extra-virgin olive oil g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Spread walnuts in a single layer on a cookie sheet. Toast until fragrant and lightly browned, about 10 minutes.

Meanwhile, melt butter in a large pan over medium heat. Add shallots; cook and stir until softened. Stir in 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 cooked mushroom mixture, and process to desired texture.

Spoon pâté into well-oiled ramekins or a bowl. Cover and chill before serving.