Reviewed: Oct. 4, 2009

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.

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Reviewer:

lewalcindortx

Living In: Dallas, Texas, USA

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Reviewed: Jan. 24, 2008

I love, love, LOVE this! Thank you for sharing.

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Reviewer:

summit

Cooking Level: Expert

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Reviewed: Oct. 9, 2007

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.

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Reviewer:

BUNKYDARL

Cooking Level: Intermediate

Home Town: Riverhead, New York, USA

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Reviewed: Sep. 23, 2007

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.

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