Pate with Wild Mushrooms

By OralW

Ingredients

• 1 cup walnuts -- finely chopped, plus more for garnish
• 6 tablespoons unsalted butter
• 2 1/2 pounds assorted mushrooms, such as cremini,
• shitake, portobello, and white button -- cleaned and chopped into medium pieces, plus 14 to 16 small mushrooms, halved for garnish
• 6 each scallions (or 3 shallots) -- white and pale green parts, finely chopped
• 1 1/2 tablespoons fresh thyme leaves -- finely chopped, plus more for garnish
• 1 1/2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to
• taste
• 1/3 cup dry sherry
• 1 juice of lemon
• 1 cup flat leaf parsley leaves -- finely chopped
• dash Tabasco sauce
• 1 8 ounce package cream cheese -- room temperature

Preparation

Step 1

1. Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until
fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool

2. In a large heavy skillet over medium heat, melt 4 tablespoons butter,
and cook the chopped mushrooms and scallions, stirring occasionally, until
liquid has been released and then skillet becomes almost dry, about 20
minutes. Stir in thyme, salt, and pepper; cook 2 more minutes. Add
sherry, and cook until skillet is almost dry, 4 minutes. Stir in lemon
juice. Remove from heat, and let cool.

3. In a large bowl, combine the mushroom mixture with the reserved toasted
walnuts, parsley, Tabasco sauce, and cream cheese. Season with salt and
pepper to taste.

4. Line a 12 1/4-by-4-by-3-inch terrine (or use 6-cup mold) with plastic
wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom
mixture into the terrine. Firmly press down all over terrine with your
hands; spread mixture as evenly as possible. Cover the mold with the
overhanging plastic wrap, and chill in the refrigerator for at least 8
hours or overnight.

5. Just before serving, melt the remaining 2 tablespoons butter in a
medium skillet, and cook the halved mushrooms just until tender, about 5
minutes.

Season the mushroom mixture with salt and pepper.

6. Unwrap the chilled terrine, and invert it over a large serving platter.
Use a warm, wet towel on top of the mold, if necessary, to help loosen
the terrine. Garnish the serving platter with the cooked mushroom halves,
remaining walnuts, and thyme leaves.


Serving Ideas : Serve mushroom pate with toast points make from thin-sliced white sandwich bread; remove crusts, and toast just until golden; or water biscuits, or any plain cracker