Wild Mushroom Pâté

Serves 10-12

• 1/2 cup walnut halves 

• 2 tablespoons unsalted butter

• 2 tablespoons extra virgin olive oil 

• 1/4 cup minced shallots

• 2 tablespoons minced fresh garlic

• 1 fresh bay leaf

• 1 tablespoon freshly minced thyme leaves

• 15 large baby bella mushrooms, cleaned, hard stems trimmed and roughly chopped

• 1 large portobello mushroom cap, cleaned, gills removed and roughly chopped

• 5 ounces sliced shiitake mushrooms, roughly chopped

• 2 1/2 teaspoons kosher salt

• 1/4 teaspoon freshly cracked black pepper 

• 1/4 teaspoon red pepper flakes

• 1/4 cup cream sherry

• 2 tablespoons creme fraiche

• 3 tablespoons freshly grated Parmesan cheese

In a large dry skillet, toast the walnut halves over medium heat until fragrant. Remove from the pan and set aside.

Turn the heat to medium-high and add the butter and extra virgin olive oil. Once the butter is melted, add the shallots and cook for 3 minutes until translucent - be careful not to burn (turn the heat slightly down if necessary). Add the garlic, bay leaf, and thyme. Stir to combine and cook for one minute. Add all of the mushrooms, salt, pepper and red pepper flakes and sauté for 5-7 minutes until the mushrooms have cooked down and the liquid has released and evaporated from them. 

Once the mushrooms have cooked down, remove the pan from the heat, pour in the sherry, place the pan back on the heat and cook for another 3 minutes until most of the liquid has evaporated. Turn off the heat and stir in the creme fraiche and Parmesan cheese. Allow the mixture to slightly cool. 

Add the mushroom mixture and the walnuts to the food processor and puree until the mixture is very smooth - you may need to scrape down the sides of the processor periodically. Transfer the pâté to a serving dish and allow to sit in the refrigerator if not using right away or at room temperature for at least 30 minutes before serving.