Yield: Yields about 2 cups
This rich mushroom-walnut pâté is especially good with pumpernickel or rye bread.
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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"!
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