mushroom, walnut and sage pâté

 

Mushroom, Walnut and Sage Pâté

makes 6-8 servings

I love this recipe for mushroom pâté from my friend Jean, who blogs about food, travel and succulents  at lemonsandanchovies.   Here is a wonderful recipe that is delightfully all about mushrooms.  They are cooked, seasoned and blended to perfection.  If you make it, you will love it-  fluffy mushroom clouds  spread on toasts will soon become one of your favorite appetizers.  I brought a terrine of mushroom pâté to our hosts last weekend, they loved it and asked for the recipe.  Of course, I sent this recipe over immediately and now I'm sharing it here with a few very slight changes.

Recipe for Mushroom, Walnut and Sage Pâté

4 tablespoons olive oil

1 large shallot, diced

3/4 pound Cremini mushrooms, chopped

.5 ounce (14 grams) Porcini mushrooms

1 cup boiling water

1/2 cup walnuts

1&1/2  tablespoons minced fresh sage, plus extra sage leaves to decorate the top

4 tablespoons grated Parmigiano Reggiano

1/2 teaspoon sea salt

freshly ground black pepper

5-8 tablespoons Porcini mushroom soaking liquid

1&1/2 tablespoons white truffle oil

softened butter, to spread on the top

toasted baguette slices for serving

Soak the Porcini mushrooms in the boiling water for about 25 minutes, then strain and chop, save the soaking liquid, set aside.

Toast the walnuts, in a medium oven for about 10 minutes or in a skillet on the stove for about 5 minutes, set aside.

Heat 2 tablespoons of the olive oil in a large skillet and add the shallots, cook for 2-3 minutes, keep heat medium and stir, don't burn.

Add both the mushrooms with sea salt to the skillet, cook and stir over medium heat for about 10 -12 minutes or until liquid evaporates and mushrooms caramelize.

Add the sage to the mushroom mixture, check seasonings- adding more salt and freshly ground black pepper as needed.

Add the reserved Porcini mushroom soaking liquid (take from the top of the soaking liquid) and continue cooking for about 5 minutes.

Stir in the walnuts, cheese, truffle oil and olive oil, transfer to a food processor.

Process the mushroom mixture adding extra olive oil if needed to make a smooth paste, scrape down as needed.

This recipe makes about 2 cups.

You can store in one medium size terrine or two smaller ones.

Spread the soft butter on top, smooth and decorate with sage leaves.

Serve at room temperature, so bring out of the refrigerator about an hour before serving.