HAZELNUT & WILD MUSHROOM PATE

By BobD

Ingredients

• 4 tablespoons unsalted butter
• 1 large shallot, thinly sliced
• 2 cloves garlic, minced
• 1½ teaspoons salt
• ¼ teaspoons freshly ground pepper
• 1 pound wild mushrooms, sliced
• ½ pound Crimini or button mushrooms, sliced
• 2 teaspoons Marsala wine Scant
• 1 cup roasted hazelnuts
• 4 tablespoons unsalted butter, melted
• ½ teaspoon apple-cider vinegar
• ½ teaspoon aged balsamic vinegar
• Pinch ground nutmeg
• Pinch ground cayenne.

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. In a large sauté pan over low heat, melt 2 tablespoons butter. Sweat the shallot until translucent, about 3 minutes, then add the garlic and cook another 2 minutes. Raise heat to medium and add salt and pepper and half the mushrooms. Sauté until fully cooked and browned, about 7 minutes. Turn off heat and add the Marsala. Remove to a plate to cool. Return the skillet to medium heat, melt 2 tablespoons butter and cook the remaining mushrooms for about 7 minutes. Add to other mushrooms to cool.

2. In a food processor, grind the hazelnuts to medium fine and add the mushroom mixture, cayenne and nutmeg. With the machine running add in the melted butter and vinegars. Taste and adjust for seasoning.

3. Serve on crostini or crackers or as a filling inside a tart or turnover.