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Mushroom Pate

Mushroom Pate

Mushroom Pate

Mushroom Pate


½ cup walnuts

1 shallot minced

½ pound mushrooms washed, dried, and sliced

1 tbsp. olive oil

⅛ tsp. cinnamon

kosher salt and black pepper


Preheat the oven to 325 degrees F/165 degrees C. When the oven is hot, put the walnuts in a pan, put them in the oven, and toast until fragrant, shaking occasionally, around 7 minutes. Transfer to a shallow bowl to cool.

Meanwhile, put the oil and the shallot in a skillet and turn the heat to medium high. Sprinkle with a little salt. When the shallot starts to sizzle, add the mushrooms cinnamon, season with salt and pepper, and cook, tossing occasionally, until the mushrooms are tender and browned, around 8 minutes.

Transfer the mushroom mixture to a food processor, add the walnuts, and process until you have a smooth pate. Transfer to a bowl and serve warm or at room temperature.

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