Wild Mushroom Pate

Serves 8-10


  • 5 tbsp. butter
  • 1/2 cup chopped shallots
  • 1 1/4 lbs. fresh Maitake and Pioppino mushrooms
  • 2 tsp. finely chopped garlic
  • 2 tsp. curry powder
  • 1/2 tsp. ground cumin
  • 1 cup toasted cashews
  • 2 tbsp. toasted walnut oil
  • Salt and pepper to taste
  • Garnish with finely chopped parsley


Heat the butter in a large saute pan over moderately high heat. Add the shallots, mushrooms, garlic, curry, and cumin then saute, stirring until the mixture is just beginning to brown and all the liquid exuded by the mushrooms has evaporated. Remove from the heat.

In a food processor, finely chop the cashews. Add the walnut oil and continue to process to make a paste. Add the mushroom mixture and process until smooth. Taste and season with salt and pepper, then transfer to a terrine or other ceramic dish. The pate can be stored, covered and refrigerated for up to 3 days. Allow it to return to room temperature and sprinkle with chopped herbs at serving.

Makes a 3-cup mold.

SKU: MNC-266 Category:

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