Three kinds of mushrooms mixed with walnuts and shallot make a delicious topping for crostini.
Wild Mushroom and Walnut Pâté on Crostini
Makes 18 crostini
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- 7 tablespoons extra-light olive oil, divided
- ½ pound shiitake mushrooms, chopped
- ½ pound crimini mushrooms, chopped
- ¼ pound portobello mushrooms, chopped
- ¼ cup minced shallot
- 1 tablespoon chopped thyme
- 1 cup cannelini beans, rinsed and drained
- ½ cup toasted walnuts
- 4 teaspoons balsamic vinegar
- ½ teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ French baguette, cut into ¼-inch slices and toasted
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add the shiitake mushrooms, crimini mushrooms, portobello 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.
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