Yield: Yields about 2 cups
This rich mushroom-walnut pâté is especially good with pumpernickel or rye bread.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.
I was rather skeptical about this recipe but because it was from Fine Cooking, I decided to try it. Wow, I will definately make this again and again. It was delicious! I added extra Sherry to the mushrooms while they were reducing as suggested by other reviews and it was perfect. Thank you very much!
Really good. I almost always give FC recipes five stars, but I had to knock one off here. This was a great recipe, but it did need an extra shot of flavor. Maybe cooking in wine as the other reviewer suggested? That said, everyone I served this to LOVED it (as long as I didn't use the word "liver"!
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?