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Mushroom Pâté

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

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

Ingredients

• 1-2 lbs mushrooms¹
  • Enoki
  • Maitake
  • Plus usually any two of the following:
    • Shiitake
    • Bunapi
    • Cremini
    • Beach (aka Bunashimeji)
    • Or anything else...
• 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. Or use th eoven). Chop and add to the mushroom mixture. Add anything else.

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

Original Wordpress ID and Date: 7440, 2014-02-16_174156