Pacific Northwest Rainforest Mushroom Pate

March  1, 2013
Author Notes

Who doesn't love tromping through the drizzly woods in November, looking for wild mushrooms? Okay, I love Hawaii, too, yet I live in Oregon, and consider it a wild mushroom mecca. Especially the chanterelles, although you never know what you will find. Cook 'em up in a skillet and slowly add seasonings, puree to any consistency and then put a bowl on the table with cut up veggies, fruit, crackers, bread and a bottle of Pinot Noir or some local Imperial Stout. Then go dancing!

Terry Moseley

  • Serves 4-6
  • 1 cup chopped onion
  • 4-6 chopped scallions
  • 4 large cloves of chopped garlic
  • 2 cups chopped mushrooms, preferably chanterelles, lobster, morels, black trumpet, yellow feet or hedgehogs
  • 1/4 cup sherry or any other aromatic wine
  • 1 tablespoon olive oil
  • 1 cup bread crumbs (baguette is best)
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig basil
  • salt & pepper
In This Recipe
  1. Heat oil in skillet. Add onions and mushrooms and stir gently over medium-low heat for about 20 minutes. As you stir, the mushrooms will release a bit of water. Let that cook down, and as it does, add sherry and the herbs, crumbling or mincing them. Then the bread crumbs. Keep stirring! In the last 5 minutes, add scallions and garlic, mixing until cooked through and everything is savory and aromatic. Let cool for as long as it takes to prepare the veggies, fruit and bread and crackers. Maybe a bowl of toasted almonds, too. Add mixture in skillet to a food processor and blend until desired consistency. You'll know, by the way it looks and tastes as you stop blending every few pulses of the processor and check. Adjust seasonings-adding salt and/or pepper. Now, you may choose to chill for a while or serve right away. Either is good.
  2. Note: the bread is important. A darker heavy loaf will give you a different flavor and texture than a baguette. Plan accordingly.
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