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Exotic Mushroom and Walnut Pate

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"I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!"
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Ingredients

40 m servings 127 cals
Original recipe yields 16 servings

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
  2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
  3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  4. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Nutrition Facts


Per Serving: 127 calories; 12.4 g fat; 3.2 g carbohydrates; 2.1 g protein; 15 mg cholesterol; 80 mg sodium. Full nutrition

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Reviews

Read all reviews 45
  1. 47 Ratings

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Most helpful positive review

This pate is one of the best dips I've ever had. I sauteed the mushroom ingredients on low, because when cooking with pure butter it burns easily, so I wanted to be careful. I added a splash o...

Most helpful critical review

Ok, I did not care for this recipe and I LOVE all of the ingrediants. The mushroom mixture was great until I added the walnuts. Even thou I thought that it was not good, I still brought it to ...

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This pate is one of the best dips I've ever had. I sauteed the mushroom ingredients on low, because when cooking with pure butter it burns easily, so I wanted to be careful. I added a splash o...

crazy good! and someday i want to make it exactly as written. however ... i had some shrooms in the fridge that i needed to use up and this recipe caught my eye -- must have been the word "exoti...

I added dry white wine and a lil extra butter when I cooked the mushrooms down. Then I added a couple tablespoons of finely grated parmesan when I mixed everything together. Delicious! This ...

Ok, I did not care for this recipe and I LOVE all of the ingrediants. The mushroom mixture was great until I added the walnuts. Even thou I thought that it was not good, I still brought it to ...

An unusual and warm nutty pate. I added a dash of balsamic vinegar, and worcestorshire sauce when the mushrooms were sauteed. I used only button as it had no others in stock , but it still came ...

i love it soooooooooooooooooo much its the best thing i ever made

This was just okay. It tasted very mushroomy, which I like, but others said it tasted "dirty" to them. It does have a very earthy flavor. The exotic mushrooms aren't cheap and this took some tim...

Amazing! I was blown away, and no one could stop eating it. I often collect wild mushrooms (not for beginners) and am always looking for creative ways to prepare them. This recipe has the potent...

I thought this was excellent. The roasted garlic is great - really brings out the woody mushroom flavor. I followed the recipe exactly and molded my pate in a plastic-lined ramekin. I served th...