"I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!" — w
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shiitake mushrooms, chopped
crimini mushrooms, chopped
portobello mushrooms, chopped
roasted garlic puree
chopped fresh Italian parsley
chopped fresh thyme
extra-virgin olive oil
This pate is one of the best dips I've ever had. I sauteed the mushroom ingredients on low, because when cooking with pure butter it burns easily, so I wanted to be careful. I added a splash of white wine, and I slowly cooked the mushrooms for about 45 mins. I also didn't feel like roasting the garlic (it was too hot out), so I added minced garlic to the mushrooms. Next time I'll try it with roast garlic, but it was still fantastic. VERY gourmet, and perfect for a classy event, or wine tasting.
This was just okay. It tasted very mushroomy, which I like, but others said it tasted "dirty" to them. It does have a very earthy flavor. The exotic mushrooms aren't cheap and this took some time to put together. Just wasn't good enough to warrant the expense and effort.
I added dry white wine and a lil extra butter when I cooked the mushrooms down. Then I added a couple tablespoons of finely grated parmesan when I mixed everything together. Delicious! This is definitely something I plan on making again.
crazy good! and someday i want to make it exactly as written. however ... i had some shrooms in the fridge that i needed to use up and this recipe caught my eye -- must have been the word "exotic." mine were not, but thought i could sub anyway. oh, wait. walnuts? didn't have any of those either. no shallots. i used regular onions, white and baby bella mushrooms, elephant garlic, all the fresh herbs listed plus sage. for the walnuts -- and this is REALLY nuts! -- i used old-fashioned peanut butter! i made just a little in case it was inedible, but here i sit with my "woven wheat crackers" (didn't have french bread!) chowing down like crazy! thanks for the "exotic" inspiration!!
i love it soooooooooooooooooo much its the best thing i ever made
An unusual and warm nutty pate. I added a dash of balsamic vinegar, and worcestorshire sauce when the mushrooms were sauteed. I used only button as it had no others in stock , but it still came out great . Used fresh sage too. Also put in a few frops of lemon juice as i was purreing it in the food processor.
Ok, I did not care for this recipe and I LOVE all of the ingrediants. The mushroom mixture was great until I added the walnuts. Even thou I thought that it was not good, I still brought it to the party hoping that it was just my taste buds. No one had more than one bite.
I can't even figure out how to fix it. I really want to give it one star but that would give it a very low star rating and deter other people from trying it out on there own. Maybe it was me...but I don't think so. Look at my other reviews and see that I am usually a very possitve reviewer.
Thanks for the recipe.
I thought this was excellent. The roasted garlic is great - really brings out the woody mushroom flavor. I followed the recipe exactly and molded my pate in a plastic-lined ramekin. I served this with a sesame baguette and sliced green apples. We all loved it. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Exotic Mushroom and Walnut Pate
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 111
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