Exotic Mushroom and Walnut Pate Recipe - Allrecipes.com
Exotic Mushroom and Walnut Pate Recipe
  • READY IN 40 mins

Exotic Mushroom and Walnut Pate

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
  2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
  3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  4. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2008

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.

Most Helpful Critical Review
Oct 09, 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.


33 Ratings

Apr 27, 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!!

Oct 05, 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.

Sep 16, 2007

i love it soooooooooooooooooo much its the best thing i ever made

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.

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.

Apr 08, 2010

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!


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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