Description
I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn’t stop eating it at the tasting and neither could any of the other tasters!
Ingredients
- 1 cup walnuts
- ½ cup minced shallots
- ½ cup unsalted butter
- ¼ pound shiitake mushrooms, chopped
- ¼ pound crimini mushrooms, chopped
- ¼ pound portobello mushrooms, chopped
- 1 tablespoon roasted garlic puree
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon white pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes
- or until fragrant and lightly browned.
- In a large saute pan
- cook shallots in butter over medium heat until translucent. Then add chopped mushrooms
- garlic
- parsley
- thyme
- salt
- and pepper. Cook
- stirring often
- until most of the liquid has evaporated.
- Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture
- and process to desired texture.
- Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap
- and refrigerate for a few hours or overnight.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 16