Wild Mushroom and Walnut Pâté on Crostini

Wild Mushroom Pate

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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  1. 7 tablespoons extra-light olive oil, divided
  2. ½ pound shiitake mushrooms, chopped
  3. ½ pound crimini mushrooms, chopped
  4. ¼ pound portobello mushrooms, chopped
  5. ¼ cup minced shallot
  6. 1 tablespoon chopped thyme
  7. 1 cup cannelini beans, rinsed and drained
  8. ½ cup toasted walnuts
  9. 4 teaspoons balsamic vinegar
  10. ½ teaspoon lemon juice
  11. ½ teaspoon salt
  12. ½ teaspoon ground black pepper
  13. ½ French baguette, cut into ¼-inch slices and toasted
  1. 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.
  2. 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.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime July/August 2009


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