Garlicky Mushroom Pâté
- 1 garlic bulb
- 1 pound mixed mushrooms, thinly sliced
- 3/4 cup dry white wine
- 2 teaspoons low-sodium soy sauce
- 3 tablespoons chopped fresh flat-leaf parsley or a combination or parsley, chives and thyme, divided
Preheat the oven to 375F.
Cut garlic bulb crosswise, exposing cloves; wrap loosely in foil and place on the oven rack.
Roast until cloves are very soft and browned, about 1 hour.
Cool slightly, then unwrap.
Squeeze soft garlic flesh out of papery husks and place flesh in a food processor.
Meanwhile, put mushrooms in a large, heavy skillet over medium heat.
Cook, stirring often, until browned, adding wine a little at a time and stirring when mushrooms begin to stick, 20 to 25 minutes.
Stir in soy sauce and all but 1 teaspoon of the parsley.
Remove from heat.
Transfer mushrooms to the food processor and process until finely chopped.
Spoon into a small bowl, smooth the top and refrigerate for at least 1 hour and up to 5 days.
Garnish with reserved parsley and serve at room temperature with crackers or other dippers.
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- 1 garlic bulb
- 1 pound mixed mushrooms, thinly sliced
- 3/4 cup dry white wine
- 2 teaspoons low-sodium soy sauce
- 3 tablespoons chopped fresh flat-leaf parsley or a combination or parsley, chives and thyme, divided