Ingredients

• 1 cup walnuts
• 0.5 cups minced shallots
• 0.5 cups unsalted butter
• 0.25 pounds shiitake mushrooms , chopped
• 0.25 pounds cremini mushrooms , chopped
• 0.25 pounds portobello mushrooms , chopped
• 1 tablespoon roasted garlic puree
• 0.25 cups chopped fresh Italian parsley
• 1 tablespoon chopped fresh thyme
• 0.5 teaspoons salt
• 0.5 teaspoons white pepper
• 2 tablespoons extra-virgin olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread walnuts in a single layer on a cookie sheet. Toast until fragrant and lightly browned, about 10 minutes.
3. 3 Meanwhile, melt butter in a large pan over medium heat. Add shallots; cook and stir until softened. Stir in chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
4. 4 Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in cooked mushroom mixture, and process to desired texture.
5. 5 Spoon pâté into well-oiled ramekins or a bowl. Cover and chill before serving.

Nutrition per serving