- Yield : 1 cup
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 25m
This pâté is a quick, easy, and tasty spread for crackers, bread, or sandwiches. Use whatever mushrooms look best (I used creminis, but would totally have gone for shiitakes if they’d been available), and other nuts can be used in place of the walnuts.
- 1/2 cup walnuts
- 1 shallot, minced
- 1/2 pound mushrooms, washed, dried, and sliced
- 1 tablespoon olive oil
- 1/8 teaspoon Chinese Five-Spice powder, or cinnamon
- kosher salt and black pepper
Preheat the oven to 325 degrees. When the oven is hot, put the walnuts in a pan, put them in the oven, and toast until fragrant, shaking occasionally, around 7 minutes. Transfer to a shallow bowl to cool.
Meanwhile, put the oil and the shallot in a skillet and turn the heat to medium high. Sprinkle with a little salt. When the shallot starts to sizzle, add the mushrooms and Five-Spice powder (or cinnamon), season with salt and pepper, and cook, tossing occasionally, until the mushrooms are tender and browned, around 8 minutes.
Transfer the mushroom mixture to a food processor, add the walnuts, and process until you have a smooth pate. Transfer to a bowl and serve warm or at room temperature.
Average Member Rating
(0 / 5)
0 people rated this recipe