📝 About This Recipe
This luxurious, velvet-textured paté captures the deep, earthy essence of the forest floor, elevated by the buttery crunch of toasted walnuts and a hint of cognac. A sophisticated plant-based alternative to traditional liver mousse, it balances savory complexity with aromatic herbs and caramelized shallots. Whether served at an elegant dinner party or enjoyed as a rustic snack, this spread is a masterclass in plant-based umami.
🥗 Ingredients
The Mushroom Base
- 1 pound Cremini Mushrooms (cleaned and roughly sliced)
- 4 ounces Shiitake Mushrooms (stems removed, sliced)
- 1/4 cup Dried Porcini Mushrooms (rehydrated in 1/2 cup hot water, then chopped)
Aromatics and Base
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 4 tablespoons Unsalted Butter (use vegan butter for a fully plant-based version)
- 1 tablespoon Extra Virgin Olive Oil
Texture and Flavor Enhancers
- 1/2 cup Raw Walnuts (toasted until fragrant)
- 2 tablespoons Cognac or Brandy (optional, for depth)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1/2 teaspoon Fresh Rosemary (very finely minced)
- 1 teaspoon Soy Sauce or Tamari (for added salinity and color)
- 1 teaspoon Lemon Juice (to brighten the flavors)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by rehydrating the dried porcini mushrooms in 1/2 cup of boiling water for 15 minutes. Once soft, squeeze them dry, chop finely, and reserve 2 tablespoons of the soaking liquid (strained for grit).
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2
In a small, dry skillet over medium heat, toast the walnuts for 3-5 minutes until they smell nutty and turn golden brown. Set aside to cool.
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3
In a large wide skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
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4
Add the sliced cremini and shiitake mushrooms to the pan. Do not crowd them; cook in batches if necessary. Sauté without stirring for 3 minutes to allow a deep brown crust to form.
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5
Stir the mushrooms and continue cooking for another 5-7 minutes until they have released their moisture and shrunk significantly.
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6
Add the minced shallots and the chopped rehydrated porcini to the pan. Cook for 3-4 minutes until the shallots are translucent and soft.
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7
Stir in the garlic, thyme, and rosemary. Cook for just 60 seconds until the herbs become highly aromatic.
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8
Deglaze the pan with the cognac or brandy, scraping the bottom with a wooden spoon to release all the flavorful brown bits (fond). Let the alcohol cook off for 1 minute.
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9
Stir in the soy sauce, salt, pepper, and the reserved porcini soaking liquid. Simmer for 2 minutes until the liquid has almost evaporated.
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10
Remove from heat and let the mixture cool for about 10 minutes.
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11
Transfer the mushroom mixture and the toasted walnuts into a food processor. Add the remaining 2 tablespoons of butter and the lemon juice.
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12
Pulse several times for a rustic, chunky texture, or process continuously for 1-2 minutes for a silky, mousse-like consistency.
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13
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
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14
Transfer the paté to a ramekin or glass jar. Smooth the top and refrigerate for at least 2 hours to allow the flavors to marry and the texture to firm up.
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15
Before serving, let the paté sit at room temperature for 15 minutes to soften slightly for easier spreading.
💡 Chef's Tips
For an even richer flavor, top the chilled paté with a thin layer of melted clarified butter before refrigerating. Don't wash your mushrooms under running water; use a damp cloth to wipe them clean to prevent them from becoming soggy. If you want a smokier profile, add a tiny pinch of smoked paprika or a drop of liquid smoke during the blending process. Substitute walnuts with toasted pecans or hazelnuts for a different nutty undertone. This paté keeps well in the refrigerator for up to 5 days, and the flavor actually improves after the first 24 hours.
🍽️ Serving Suggestions
Serve alongside warm, crusty sourdough slices or artisanal rye crackers. Pair with a glass of earthy Pinot Noir or a crisp, dry Sherry. Accompany with cornichons, pickled red onions, or a dollop of fig jam for a sweet-and-salty contrast. Use as a sophisticated filling for savory crepes or as a base layer for a 'Mushroom Wellington'. Garnish with a sprig of fresh thyme and a sprinkle of flaky sea salt just before serving.