' Le Cuvier - RP25-Exotic Mushroom &Walnut Patê

RP25-Exotic Mushroom &Walnut Patê

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.