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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 12 |
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In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder Ingredients:
3 tablespoons olive oil |
3 shallots, minced (or 1 medium onion) |
salt, to taste |
12 ounces mixed wild mushrooms, chopped |
2 garlic cloves, minced |
1/4 cup dry white vermouth or 1/4 cup dry white wine |
2 tablespoons soy sauce |
10 ounces goat cheese |
1/4 cup chopped fresh herb (such as parsley, thyme, marjoram, chives, or mint) |
1/2 cup walnuts, toasted |
fresh ground black pepper, to taste |
rustic bread, thinly sliced and toasted (italian or french) |
Directions:
1. Heat the oil in a large saute pan over medium heat.
2. When the oil is hot, add in the shallot with a pinch of salt; saute until it begins to look translucent, about 2 minutes.
3. Add in the mushrooms; saute until they begin to give off some liquid, 3-4 minutes.
4. Add in the garlic; saute until the mushrooms are dry, about 4 minutes.
5. Add in the vermouth, along with the soy sauce; cook until the pan is dry, about 2 minutes.
6. Transfer the mushrooms to the bowl of a food processor along with the goat cheese, herbs, and walnuts.
7. Process in short bursts just to coarsely chop and mix the ingredients; leave the mixture chunky.
8. Spoon the pate into a decorative bowl and serve immediately with the toasted bread.
9. *This will keep, covered and refrigerated, for up to 3 days; let it sit at room temperature for 1 hour to warm up before serving.
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