For a meat-free version of this decadent treat, try this pâté made with tender oyster mushrooms from Far West Fungi.
Ingredients
SERVINGS: 2½ Cup(s)
- 6 cups fresh Tree Oyster
- ¼ cup butter or margarine
- 1 medium, chopped onion
- 1 clove, minced garlic
- ½ teaspoon salt
- ½ teaspoon leaf, crushed thyme
- ½ teaspoon dill
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- 1 cup, toasted ground walnuts
- 2 tablespoons dry white wine
- 2 tablespoons chopped parsley
Preparation
Separate mushrooms but do not wash. Melt butter in large skillet. Add mushrooms, onion, garlic, salt, thyme, dill, paprika and pepper to butter. Cook over medium heat, stirring occasionally, until most liquid has evaporated, about 15–20 minutes. Add walnuts and wine. Purée in a food processor or blender until smooth. Stir in parsley. Cover and chill. Mound on serving plate, garnishing with additional parsley sprigs. Serve with crackers.
About this recipe
Recipe shared by Far West Fungi featured in Fall Harvest 2018 Issue
