Earthy Mushroom Pâté with Fresh Herbs Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 3 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, peeled and chopped
  • 1 small yellow onion, peeled and chopped
  • 10 fresh sage leaves, chopped
  • 1 pound white button mushrooms, cleaned and sliced
  • 2 tablespoons white wine
  • 1 cup peeled almonds
  • 1 sprig fresh thyme, chopped (about 2 teaspoons)
  • 1 sprig fresh marjoram, chopped (about 2 teaspoons)
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon ground black pepper
Directions
  1. Heat the butter and olive oil over medium heat in a large skillet. Add the garlic, onion, and sage and sauté for 3-4 minutes until softened.
  2. Add the mushrooms and cook for about 6 minutes until softened.
  3. Add the white wine, increase the heat to high for a minute, then return it to medium heat for a rapid simmer. Let cook for another 5-7 minutes until most of the liquid has evaporated.
  4. Remove the skillet from the heat and let it cool for about 10 minutes.
  5. Place the almonds in a food processor and process until finely ground.
  6. Add the mushroom mixture, thyme, and marjoram and process again until the mixture is smooth.
  7. Add salt and pepper to taste, and pulse a few more times to evenly distribute the salt and pepper.
  8. Transfer the mixture to a tightly covered container and place in the refrigerator for at least 4 hours and up to 5 days. Serve on toasted bread.