Mushroom Pate

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 2 lb wild mushroom (shitake, oyster, beech, wood ear), sliced or chopped
  • 2 sprigs thyme
  • 2 shallots, minced
  • 4 oz unsalted stick butter
  • 2 tsp garlic powder
  • 3 T oyster sauce
  • 8 oz. cream cheese, cubed
  • 4 oz. pimientos, divided
  • 1/4 cup chives, chopped, divided
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp tobasco

In a large pan over medium high heat, melt butter. Add shallots and cook, stirring, until cooked through, about 4-5 minutes. Reduce heat to medium and add mushrooms and thyme. Cook, stirring, until all the mushrooms are thoroughly cooked through and liquids evaporated. (mushrooms will release their liquids as they cook) Remove thyme sprigs.

Remove from heat and let cool a little. Place mushrooms in a food processor. Add in cream cheese, garlic powder, oyster sauce, cream cheese, salt, sugar and tobasco. Blend until smooth. Adjust seasoning to taste.

Fold in 3/4 of the pimientos and chives. Serve at room temperature and garnish with a little of the remaining chive and pimiento. Delicious with our Fog's Reach Pinot Noir!