Reviewed: Mar. 15, 2012

Nice thing about this recipe is that it's easy to tweak. I increased mushroom qty to 1lb, used whatever I had on hand. Reduced butter to 1/4c +1tblspn. Increased roasted garlic paste, shallot/onion, salt, pepper, herbs. Important not to overbrown walnut, but next time think I'll try almonds or almond meal. Will definitely try adding wine, marsala, brandy reducing mushroom mix. Tried lemon juice but thought it was insignifcant to taste.

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Reviewer:

MarHar

Reviewed: Jan. 13, 2012

Too good! I am just not sure about the need to chill. It tasted perfect to me, I put in the refrigerator, then I couldnt find it. I called my wife whom is a good finder of all things lost, but she had stolen it! She tasted it, thought it would make a good lunch, took it to work and made lunch of it for two days. It is a great recipe. But be careful when chilling.

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Reviewer:

Leep

Reviewed: Nov. 12, 2011

This was outstanding. I made half the recipe for the four of us. We all really liked it. I roasted my garlic in the oven with the dessert I was baking for dinner. I froze the rest of the roasted garlic because I know I will be making this again.

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Reviewer:

myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

Reviewed: Oct. 1, 2011

Amazing! I was blown away, and no one could stop eating it. I often collect wild mushrooms (not for beginners) and am always looking for creative ways to prepare them. This recipe has the potential for endless variations of different nuts and mushrooms, all delicious! A word about mushrooms: 1-wipe clean with a paper towel to remove any debris. 2-discard the stem, it is "tougher" than the cap and may produce a gritty texture in the finished product. 3-initially cook on med-high heat with butter and oil (adding oil increases the smoke point and keeps the butter from burning) to caramelize the mushrooms, (just like caramelized onions, they taste better). Then lower the heat and add non-salted flavored liquid (wine, sherry, etc) and water as necessary to tenderize and finish cooking. I would also like to clarify the amount of walnuts, I believe it is 1 cup of whole walnuts, not chopped, or diced, so adjust accordingly and use a smaller amount of chopped or diced. Take care not to burn the walnuts!

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Reviewer:

Chris

Cooking Level: Intermediate

Reviewed: Feb. 27, 2011

labor intensive but worth it.

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Reviewer:

Miss Jane

Home Town: Santa Barbara, California, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 14, 2011

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.

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Reviewer:

allhail

Reviewed: Feb. 5, 2011

this was great! Even my non-mushroom eating kids liked it!

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Reviewer:

kadeerherdx7

Reviewed: Jan. 4, 2011

I loved this recipe! I'm Vegan and made a couple of modifications (Vegan butter and roasted pine nuts, cause I burned the Walnuts). Eveyone at my party liked it, and asked for the recipe. So good... thanks for sharing!

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Reviewer:

Harper

Cooking Level: Expert

Home Town: San Pedro, California, USA

Reviewed: Dec. 23, 2010

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.

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Reviewer:

Joe's nani

Cooking Level: Intermediate

Reviewed: Apr. 24, 2010

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!!

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