Mushroom Pate

By seo53

Ingredients

• 1/4 to 1/2 cup walnuts
• 6 tablespoons unsalted butter
• 1 3/4 pounds assorted mushrooms, such as Cremini, Shiitake, Portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
• 6 scallions, white and pale-green parts, cut across in 1/4-inch pieces or 3 medium shallots, finely chopped
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 1 1/2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly squeezed lemon juice
• 1/3 cup dry sherry or Madeira
• 1/4 cup finely chopped flat leaf parsley
• Dash hot red pepper sauce
• 1 (8 ounce) package cream cheese, room temperature
• Toast points, water biscuits, or any plain cracker, for serving

Details

Servings 10
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Heat oven to 350 degrees F.
Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and then skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper and sherry. Cook until skillet is almost dry, about 10 minutes more. Stir in lemon juice. Remove from heat, and let cool.
In a large bowl, combine mushroom mixture with reserved walnuts, parsley, hot pepper sauce, and cream cheese. Season with salt and pepper, to taste.
Line a 3 cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the mold. Cover with plastic overhang and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.