Jan 2, 2012

Day 81/240: Mushroom Paté

This wasn't for dinner but it's worthy of a recipe.

Mushroom Paté


  • 3 Tbs olive oil
  • 1 medium white or yellow onion
  • 3 cloves garlic
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 1/4 tsp salt
  • Freshly ground pepper
  • 1 lb portobello mushrooms
  • 1 cup lightly toasted walnuts
  • 1 Tbs balsamic vinegar
  • Up to 1/4 cup cold vegetable broth, or water


  1. Dice the onion (it should yield app 1 cup).
  2. Peel, smash, and mince the garlic.
  3. Chop the mushrooms (coarse dice).
  4. Toast the walnuts lightly in dry skillet.
  5. Put walnuts aside to cool.
  6. Heat 2 Tbs olive oil in the skillet on medium. 
  7. Add onions.
  8. Saute for 3 to 5 minutes until translucent.
  9. Add garlic, thyme, tarragon, salt and pepper.
  10. Cook for a minute. 
  11. Add the mushrooms.
  12. Cook for 7 to 10 minutes (until mushrooms are very soft).
  13. Put walnuts into a food processor and pulse until very fine. 
  14. Add the cooked mushroom mixture to the food processor.
  15. Add the balsamic vinegar, whatever's left of the olive oil. 
  16. Process until smooth, drizzling in the stock until the pate is a smooth, thick paste. 
  17. Put pate into an airtight container. 
  18. Chill for at least an hour before serving.

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