📝 About This Recipe
This luxurious spread captures the deep, earthy essence of the woods, blending sautéed wild mushrooms with the velvety richness of toasted walnuts and cream cheese. A sophisticated vegetarian alternative to traditional liver pâté, this recipe uses a hint of cognac and fresh thyme to elevate the flavors to gourmet heights. Whether served at a candlelit dinner party or enjoyed as a rustic snack, its complex savory profile and silky texture make it an irresistible addition to any appetizer spread.
🥗 Ingredients
The Mushroom Base
- 1 pound Cremini (Baby Bella) Mushrooms (cleaned and roughly chopped)
- 8 ounces Shiitake Mushrooms (stems removed, caps sliced)
- 1/4 cup Dried Porcini Mushrooms (rehydrated in hot water, drained, and minced)
Aromatics and Flavorings
- 4 tablespoons Unsalted Butter (divided)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 2 teaspoons Fresh Thyme Leaves (stripped from stems)
- 2 tablespoons Cognac or Dry Sherry (optional but highly recommended)
- 1 teaspoon Soy Sauce (for deep umami color and salt)
Texture and Binding
- 1/2 cup Walnuts (toasted)
- 4 ounces Cream Cheese (softened to room temperature)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Begin by toasting the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and golden. Set them aside to cool completely.
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2
In a large wide skillet, melt 2 tablespoons of butter over medium-high heat. Add the chopped cremini and shiitake mushrooms in a single layer.
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3
Sauté the mushrooms undisturbed for 4-5 minutes to allow them to brown deeply. Stir and continue cooking until all moisture has evaporated and the mushrooms are shrunk and caramelized.
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4
Add the remaining 2 tablespoons of butter to the pan along with the minced shallots. Cook for 3 minutes until the shallots are translucent and soft.
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5
Stir in the minced garlic, rehydrated porcini mushrooms, and fresh thyme. Cook for another 60 seconds until the garlic is fragrant but not browned.
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6
Deglaze the pan with the cognac or sherry, scraping up all the flavorful brown bits (fond) from the bottom of the pan. Simmer until the liquid has almost completely vanished.
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7
Stir in the soy sauce, salt, and pepper. Remove the pan from the heat and let the mixture cool for about 10 minutes.
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8
Place the toasted walnuts in a food processor and pulse until they are finely ground, almost like a coarse meal.
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9
Add the cooled mushroom mixture to the food processor. Pulse 5-7 times for a chunky, rustic texture, or process longer for a smooth, mousse-like finish.
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10
Add the softened cream cheese and lemon juice. Pulse until the cheese is fully incorporated and the pâté is uniform in color.
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11
Taste the pâté and adjust the seasoning with more salt, pepper, or lemon juice if needed. The flavors will mellow as it chills, so ensure it is well-seasoned now.
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12
Transfer the mixture to a ramekin or small serving bowl. Smooth the top with a spatula.
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13
Cover tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is best to allow the flavors to marry and the texture to firm up.
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14
Before serving, let the pâté sit at room temperature for 15 minutes to soften slightly. Garnish with fresh chives and a light drizzle of olive oil.
💡 Chef's Tips
Don't wash mushrooms under running water; wipe them with a damp paper towel to prevent them from becoming soggy and allow for better browning. For a vegan version, substitute the butter with olive oil and the cream cheese with a cashew-based cream cheese or 1/2 an avocado. If you prefer a very smooth texture, pass the finished mixture through a fine-mesh sieve using the back of a spoon. The secret to deep flavor is the caramelization—do not crowd the pan, as mushrooms will steam rather than sear if there is too much moisture. This pâté keeps beautifully in the fridge for up to 5 days, making it an excellent make-ahead appetizer.
🍽️ Serving Suggestions
Serve alongside warm, crusty baguette slices or toasted sourdough triangles. Pair with pickled red onions or cornichons to provide a bright, acidic contrast to the rich mushrooms. Accompaniment with a crisp glass of Pinot Noir or a dry Chardonnay to complement the earthy notes. Spread onto thin rye crackers and top with a slice of hard cheese like Gruyère. Use leftovers as a decadent stuffing for chicken breasts or a topping for grilled steak.