Printable Recipe: Wild Mushroom Pate Recipe

Wild Mushroom Pate Recipe

This is one of the most impressive make ahead appetizers you'll ever prepare. Or eat. If you have any mushroom lovers in your group, they'll go crazy for this vegetarian pate appetizer. The wild mushrooms in this (especially the morels) are a bit on the pricey side, but believe me... this pate is worth it. Don't want to spring on the most expensive mushrooms in the place? You can use a variety of less expensive mushrooms. It won't be exactly the same, but will still be heavenly.

Keeping an eye out for more recipes like this? If you love mushrooms, you'll love our Wild Mushroom Stuffing with Hazelnuts.

Ingredients:
3 tbsp. unsalted butter
1/2 C. minced shallots
2 tsp. garlic, minced
8 oz. shiitake mushrooms, chopped
8 oz. fresh morel mushrooms, chopped
8 oz. fresh chanterelle mushrooms, chopped
1/2 C. dry white wine
1 1/2 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 C. chopped fresh parsley leaves
1 tsp. truffle oil (or sub olive oil, if necessary)
4 oz. cream cheese, softened
4 oz. soft goat cheese, softened

Instructions: 1. Be sure that all mushrooms are trimmed and cleaned before you chop them. The stems on your morel mushrooms should be removed completely. Chop mushrooms coarsely.

2. Melt butter in a large skillet. Add the shallots and garlic. Saute, stirring often, over medium-high until tender, about 2-3 minutes.

3. Stir in the mushrooms and saute, stirring often, until starting to brown, about 5 minutes.

4. Stir in the wine, thyme, salt, and pepper. Bring to a boil and cook, stirring, until the wine has cooked almost completely away.

5. Stir in the parsley and truffle oil.

6. Remove skillet from heat.

7. Spoon mushroom mixture into a large food processor or blender. Process until semi-fine.

8. Add cream cheese and goat cheese. Process until fine and well mixed. Taste and add additional salt and pepper, if needed.

9. Place in a serving bowl and chill, covered, at least 3 to 4 hours, and up to two days.