Mushroom Pate

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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Mushroom Pate

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This is Meredith's recipe. It always comes out very good with lots of flavor. Certainly tastes mushroomy but reminscent enough of pate. Takes its place very well.

The recipe is rather forgiving. The base is equal amount (about on "standard pack") the following two:

Enoki
Maitake

Plus usually any two of the following:

Shiitake
Bunapi
Cremini
Beach (aka Bunashimeji)
Or anything else...

Plus:

1 small to medium onion
~1/4 to 1/2 cup walnuts
Butter or oil
Balsamic Vinegar
Sherry or marsala (or other fortified wine)
Salt to taste
Olive Oil (~1 Tbsp)

Optional Additions:

Fresh Thyme
Truffle-infused Olive oil (In place of regular)
Truffle Salt (In place of regular)

Directions;

Finely chop and caramelize onions in butter or oil in a wide not non-stick pan. Add chopped mushrooms. Cook until they have released all of their liquid. Degalze with balsamic and let cook until sticking again. Deglaze with sherry or marsala. Salt to taste.

Meanwhile toast walnuts however you want (Dry frying pan on the stove tossing often works well). Chop and add to the mushroom mixture. Add anything else.

Add a bit of olive oil (around ~1 Tbsp). Blend with immersion blender (or whatever you have). Serve Cold.

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Original WP Post ID: 7440

Original WP Pub Date: 2014-02-16_174156