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Mushroom Paté



This will mess up your kitchen but leave you with a savory dip or spread for a party


4 cups Mixed Wild Mushrooms 

2 tbsp Unsalted Butter

1 small White Onion

1 medium Shallot (diced) 

2 cloves Roasted Garlic (chopped) 

1 Bay Leaf

1 tsp thyme

1/2 tsp Kosher Salt 

1/4 tsp Black Pepper (freshly ground) 

1 1/2 cups Tawny Port

2 tbsp Heavy Cream

1/4 cup Unsalted Butter (softened)



  • Clean, Trim the stems, and slice the Mushrooms 
  • In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallots, and the two cloves of chopped roasted garlic. Cook, stirring for about two minutes 
  • Add one fresh Bay leaf, 1 teaspoon fresh thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper and sauté for another five minutes, or until the mushrooms start to shrink and release their juices. 
  • Gradually add 1 1/2 cups tawny port and simmer until the mushrooms have absorbed nearly all of the liquid. Turn o! the heat and let cool for 5 to 10 minutes. 
  • Transfer the mushrooms to the food processor and pulse until coarsely puréed. With the food processor running, gradually add 2 tablespoons heavy cream and 1/4 cup softened unsalted butter and blend until silky smooth. 
  • Transfer the pate to a 2 cup ramekin or glass jar, packing it tightly, and flatten the top with a knife or spatula. Press a piece of plastic wrap directly onto the surface and refrigerate until firm, about two hours or for up to one week (the pâté can also be frozen for up to two months; let thaw overnight in the refrigerator). 
  • Bring to room temperature, garnish with rosemary, and served with fresh strawberries, Brie, and whole-grain crackers.