This slow food recipe is one of my summer favorites. It has multiple steps, the most difficult of which is the delayed gratification of letting the flavors meld overnight. The result is a satisfying vegetarian spread packed with umami flavor.
As always, my recipes are open to interpretation. Any combination of fresh mushrooms and savory fresh or dried herbs will work here.
MUSHROOM PÂTÉ
16 oz fresh portobello mushroom caps
1/3 c red wine
1/3 c soy sauce
1/3 c olive oil
4-5 cloves garlic, peeled
1 tsp dried rosemary
1 tsp dried parsley
1 tsp ground pepper
Fresh thyme sprigs
½ c coarsely chopped walnut pieces
8 oz cream cheese
½ cup chopped fresh scallions
½ c chopped fresh parsley
2 tbsp balsamic vinegar
1-2 tsp hot sauce
Roasted Mushrooms:
Preheat oven to 350F. While the oven heats, coat a 13 x 9” pan with cooking spray or vegetable oil. Remove stems from mushrooms and wipe clean. Place the caps gill side up in the pan along with the stems. Whisk together the wine, olive oil, and soy sauce and pour over the mushroom caps. Sprinkle the herbs and a clove of garlic on top of each and let marinate until the oven is hot.
Bake for 15 minutes, turn over, and bake for 10 more minutes. Remove from oven and set aside to cool.
Toasted walnuts:
Arrange walnut pieces in a single layer on a baking pan lined with parchment paper or foil. Toast in a 350F oven for 5-7 minutes until golden and fragrant. Let cool.
Make the pâté
Drain mushrooms. Slice and place in a food processor with all other ingredients.
Process on high 1-2 minutes until smooth, stirring occasionally. Place in an airtight container and refrigerate overnight to let flavors blend. Serve as an appetizer on crackers or toast, salad topper, or sandwich spread.
What’s for dinner at your place tonight?