Recipe: Mushroom Pate
Monday, July 30th, 2012
no commentsThis is a mouth-watering, tongue-tantilizing recipe from my friend and Certified Natural Chef, Suzanne Griffin of Cooking by the Bay. I went over to chat up social media with her and she just so happened to have whipped this up, as she was preparing for an upcoming class! I’m happy to have been there when I was. Seriously, this mushroom pate makes for a divine appetizer that anyone will love. It’s so good!
Enjoy!
Recipe: Mushroom Pate
Makes 1 1/2 cups
Ingredients:
- 2 tablespoons butter
- 1/2 cup chopped shallot
- 1 tablespoon chopped garlic
- 1 1/2 lbs crimini mushrooms
- 4 ounces shiitake mushrooms
- 1/4 cup red wine
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- pinch cayenne
- 1 cup walnuts
- 3 tablespoon olive oil
- 1 teaspoon sherry
Directions:
- Melt butter over medium heat in a large skillet.
- Add shallot and garlic and cook 2-3 minutes until softened.
- Add mushrooms and cook 5-8 minutes until browned, stirring occasionally.
- Add wine, parsley, and thyme. Turn heat up to high and continue cooking until liquid evaporates.
- Meanwhile place walnuts in bowl of food processor and pulse to break down into breadcrumb consistency. With motor running stream in the olive oil until a paste forms (you may need to stop and scrape down sides).
- Add cooked mushroom mixture to food processor along with sherry and blend until completely smooth. Season to taste with additional salt and pepper, if necessary.
- Serve with crackers or baguette slices.
Suzanne Griffin is a Certified Natural Chef from the Holistic Culinary Arts program at Bauman College. She has a strong desire to share the fundamentals of healthy cooking with others. She offers hands-on cooking classes that focus on seasonal, organic, whole foods.
If you’re in the San Francisco Bay Area, check out Suzanne’s classes here. Her classes are super informative and fun. Plus, you learn a heck of a lot about food and cooking techniques (as you should!) when you’re there. Also, check out her blog Suzanne’s Cooking by the Bay for more recipes and cooking tips!
