Three kinds of mushrooms mixed with walnuts and shallot make a delicious topping for crostini.
Downloads:Wild Mushroom and Walnut Pâté on Crostini Recipe
7 tablespoons extra-light olive oil, divided
1/2 pound shiitake mushrooms, chopped
1/2 pound crimini mushrooms, chopped
1/4 pound portobello mushrooms, chopped
1/4 cup minced shallot
1 tablespoon chopped thyme
1 cup cannellini beans, rinsed and drained
1/2 cup toasted walnuts
4 teaspoons balsamic vinegar
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 French baguette, cut into 1/4-inch slices and toasted
• In a large skillet, heat 2 tablespoons oil over medium-high heat.
Add the mushrooms and shallot. Cook for 8 to 10 minutes, stirring
occasionally, until mushrooms soften and begin to brown.
In the last 3 minutes of cooking, stir in the thyme. Remove from
heat, and let cool slightly.
• In the work bowl of a food processor, combine the mushroom mixture,
beans, walnuts, remaining 5 tablespoons oil, vinegar, lemon
juice, salt, and pepper. Pulse for 1 to 2 minutes, or until mixture
is combined but still chunky. Spread the pâté onto crostini, and
serve immediately. Any remaining pâté can be refrigerated in an
airtight container for up to 4 days.