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!

w
prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
16
Max Servings:
16
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Nutrition Facts

127.09 calories; 2.05 g protein; 3.17 g carbohydrates; 12.37 g fat; 15.25 mg cholesterol; 79.55 mg sodium.Full Nutrition


Reviews (48)

Read All Reviews

Most helpful positive review

pinkypink
12/17/2008
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 of white wine and I slowly cooked the mushrooms for about 45 mins. I also didn't feel like roasting the garlic (it was too hot out) so I added minced garlic to the mushrooms. Next time I'll try it with roast garlic but it was still fantastic. VERY gourmet and perfect for a classy event or wine tasting.
(42)

Most helpful critical review

BUNKYDARL
10/09/2007
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 the party hoping that it was just my taste buds. No one had more than one bite. I can't even figure out how to fix it. I really want to give it one star but that would give it a very low star rating and deter other people from trying it out on there own. Maybe it was me...but I don't think so. Look at my other reviews and see that I am usually a very possitve reviewer. Thanks for the recipe.
(22)
50 Ratings
  • 5 Rating Star 34
  • 4 Rating Star 11
  • 3 Rating Star 5
pinkypink
12/17/2008
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 of white wine and I slowly cooked the mushrooms for about 45 mins. I also didn't feel like roasting the garlic (it was too hot out) so I added minced garlic to the mushrooms. Next time I'll try it with roast garlic but it was still fantastic. VERY gourmet and perfect for a classy event or wine tasting.
(42)
Lynne
04/27/2010
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 "exotic." mine were not but thought i could sub anyway. oh wait. walnuts? didn't have any of those either. no shallots. i used regular onions white and baby bella mushrooms elephant garlic all the fresh herbs listed plus sage. for the walnuts -- and this is REALLY nuts! -- i used old-fashioned peanut butter! i made just a little in case it was inedible but here i sit with my "woven wheat crackers" (didn't have french bread!) chowing down like crazy! thanks for the "exotic" inspiration!!
(32)
lewalcindortx
10/05/2009
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 is definitely something I plan on making again.
(32)
BUNKYDARL
10/09/2007
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 the party hoping that it was just my taste buds. No one had more than one bite. I can't even figure out how to fix it. I really want to give it one star but that would give it a very low star rating and deter other people from trying it out on there own. Maybe it was me...but I don't think so. Look at my other reviews and see that I am usually a very possitve reviewer. Thanks for the recipe.
(22)
allhail
02/14/2011
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 out great. Used fresh sage too. Also put in a few frops of lemon juice as i was purreing it in the food processor.
(21)
Anonymous
09/17/2007
i love it soooooooooooooooooo much its the best thing i ever made
(20)
Joe's nani
12/23/2010
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 time to put together. Just wasn't good enough to warrant the expense and effort.
(18)
Chris
10/01/2011
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 potential for endless variations of different nuts and mushrooms all delicious! A word about mushrooms: 1-wipe clean with a paper towel to remove any debris. 2-discard the stem it is "tougher" than the cap and may produce a gritty texture in the finished product. 3-initially cook on med-high heat with butter and oil (adding oil increases the smoke point and keeps the butter from burning) to caramelize the mushrooms (just like caramelized onions they taste better). Then lower the heat and add non-salted flavored liquid (wine sherry etc) and water as necessary to tenderize and finish cooking. I would also like to clarify the amount of walnuts I believe it is 1 cup of whole walnuts not chopped or diced so adjust accordingly and use a smaller amount of chopped or diced. Take care not to burn the walnuts!
(17)
SunnyByrd
04/08/2010
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 this with a sesame baguette and sliced green apples. We all loved it. Thanks!
(16)