Roasted Mushroom Pate

  • 1 small shallot (cut into wedges)
  • 2 sprigs thyme
  • extra-virgin olive oil
  • salt & freshly cracked black pepper
  • 3 tablespoons Sherry wine
  • 1/3 cup walnuts

step-by-step directions
Preheat oven to 375°F.
Toss the mushroom, shallots and thyme in a bowl with just enough olive oil to coat. Season with salt and pepper. Transfer to a rimmed baking sheet lined with a wire rack. Cook for 25 minutes. Allow to cool to room temperature.
Place the cooked mushrooms in a food processor with sherry and walnuts. Pulse until finely chopped. Adjust seasoning to taste and serve over your choice of cracker or toast. Serve with whole grain mustard if desired.

- Use a mix of mushrooms to change up the flavor.

From "the Chew"

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