Transform mushrooms into a rich and satisfying pâté that’s perfect with holiday cocktails or as a starter for a large family meal. Vegetarians don’t have to miss out on this spectacular spreadable delicacy at your next party. Serve with chewy sliced ciabatta or crackers. Recipe courtesy of chef Sonya Cote. Watch our how-to video.
Special Diets:
Ingredients
Method
Working in batches if necessary, place mushrooms in a food processor and process until finely chopped.
Melt butter in a large skillet over medium heat.
Add mushrooms, green onions and thyme and cook, stirring occasionally, until most of mushroom liquid has evaporated, about 15 minutes.
Stir in sherry, salt and pepper and continue to cook, stirring occasionally, until liquid has completely evaporated, about 10 minutes more.
Remove from heat and let cool.
Remove and discard thyme sprigs.
In a large bowl, combine mushroom mixture, pecans, parsley, lemon juice and goat cheese and stir until well blended.
Line a terrine mold or loaf pan with plastic wrap.
Spoon mushroom mixture into the mold.
Cover with plastic wrap and press down all over with your hands, spreading mixture as evenly as possible.
Refrigerate for at least 8 hours or overnight.
Invert pate onto a serving platter and sprinkle with parsley. Serve cold or at room temperature.
Nutritional Info
Serving Size
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.