Exotic Mushroom & Walnut Patê (borrowed from allrecipes.com)
Ideal with Pentimento '2013 bottling'
1 cup walnuts
1/2 cup minced shallots
1/2 cup unsalted butter
1/4 lb. shitake mushroom, chopped
1/4 lb crimini mushrooms, chopped
1/4 lb portobello mushrooms, chopped
1 Tbsp roasted garlic puree
1/4 cup chopped fresh Italian parsley
1 Tbsp chopped fresh thyme
1/2 tspn salt
1/2 tspn white pepper
2 Tbsp extra vigin olive oil
Preheat oven to 350 degrees. Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant & lightly browned. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt & pepper. Cook, stirring often, until most of the liquid has evaporated.
Process toasted walnuts & olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, & process to desired texture. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, & refrigerate for hours or overnight. Serve on butter cracker or baguette.