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  • Writer's pictureSam

Maitake Pâté

I've been incorporating more mushrooms into my diet lately and this pâté has been on my list of things to try for a few months (recipe link). I used maitake mushrooms, also known as hen-of-the-woods, but you could use whatever is available. This is such a lovely thing to have in the fall, with the abundance of mushrooms and hearty herbs. The rosemary and sage can be a bit strong, so mediate to your liking. Try it as part of a charcuterie dinner, paired with your favorite Halloween movie.


YIELD

About 2 1/2 cups, or 2-3 pâté rounds depending on size


EQUIPMENT

Food processor

Medium covered casserole dish or Dutch oven


INGREDIENTS

OVEN-BOUND

  • 3 1/2 cups maitake mushrooms, chopped fine (385g)

  • 3 shallots, chopped fine

  • 1 sprig of sage + 1 sprig of rosemary wrapped and tied in cheesecloth

  • 5-6 sprigs of thyme, tied together for easy removal

  • 5 tablespoons melted butter

  • 2 tablespoons e.v. olive oil

  • 1 teaspoon fine sea salt

  • a few grinds of pepper

POST-OVEN

  • 1/2 cup walnuts (55g)

  • 2 tablespoons parsley

  • 1 tablespoon lemon juice

  • 1 tablespoon e.v. olive oil

  • 2 tablespoons butter

  • 1 teaspoon fine sea salt

RECIPE

1---Preheat oven to 350F. In a medium frying pan, sweat shallots in a tablespoon of e.v. olive oil over low-medium heat for a few minutes, until translucent. Add mushrooms, shallots, melted butter, e.v. olive oil, salt and pepper to a medium casserole or Dutch oven and stir to combine. Tuck the herbs into the mixture, cover and bake for one hour, stirring every 20 minutes.


2---Remove from the oven, discard herbs, stir, and cover. As the mixture cools a bit, chop the walnuts and toast them in a pan or on a sheet pan in the oven for a few minutes until fragrant. Chop the parsley.


3---Into a food processor, add all but 1/4 cup of the mushrooms, all but 1 tablespoon of the walnuts, the lemon juice, butter, e.v. olive oil, and salt. Process for a few minutes, pushing down sides as needed until a smooth paste forms. Remove to a mixing bowl and add the reserved mushrooms and walnuts and the parsley. Stir to combine.


4---Line 2 soufflé dishes with plastic wrap and divide the pâté evenly between the two. Smooth it down flat and cover with the edges of the plastic wrap. Refrigerate at least 1 hour before serving.


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