Wild Mushroom Pâté (adapted from Martha Stewart’s version)
This easy to make mushroom pâté pairs well with Pinot Noir!
Directions
1/2 cup of walnuts
4 tbsps unsalted butter
1 lb of mushrooms, cleaned & chopper (about 7 cups)
3 medium shallots, finely chopped
1 tbsp fresh thyme leaves
1 tsp coarse salt
1 tsp black pepper
1.3 cup dry sherry, Madeira or white wine
1/4 cup flat leaf parsley
1 tsp fresh lemon juice
1 dash of Tabasco sauce or pinch of cayenne
1 pack (250 grams) cream cheese, room temperature
Spread walnuts on a baking pan and bake at 350F until fragrant (about 7 mins) Transfer to a bowl to cool, then finely chop.
In a large heavy skillet over medium heat, melt 4 tbsp butter. Add mushrooms, scallions & thyme. Cook, stirring occasionally until liquid has been released and skillet becomes almost dry. Stir in sale, pepper, sherry and cook again until skillet is almost dry, about 10 mins more. Remove from heat & let cool.
In a large bowl, combine mushroom mixture with toasted walnuts, parsley, lemon juice, tabasco & cream cheese. Season with salt and pepper to taste.
Line a 3 cup bowl or mold with plastic wrap, allowing for a 4 inch overhang on all sides. Spoon the mushroom mixture into the prepared bowl. Cover with overhanging plastic and firmly press down on the top with hands, spreading out the mixture as evenly as possible.
Refrigerate for at least 8 hours or overnight.
unwrap chilled terrine and invert it into a small serving platter. Decorate the plate with fresh thyme sprigs & serve with crostini or plain cracker.
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