Wild Mushroom Pâté

This recipe was created to celebrate the Mendocino Mushroom Festival.

1 cup walnuts, soaked overnight
4 Tbs butter
1 pound assorted mushrooms*, cut into pieces
4 green onions, chopped
1 Tbl fresh thyme, chopped
1/3 cup Husch Chardonnay
1/4 tsp each, salt and pepper
8 oz. cream cheese
1 cup parsley, chopped

In a large skillet, melt the butter, add the mushrooms and green onions. Sauté until all juices have been released, about 15 minutes. Add thyme, Chardonnay, salt and pepper. Sauté until skillet is dry again, about 5 minutes. Allow to cool. Drain the walnuts and allow to dry.

In a food processor, combine the mushrooms, walnuts, cream cheese and parsley. Pulse until combined, scraping the sides as needed. Season with salt and pepper to taste. Allow to rest in the refrigerator overnight. Serve on toast points with the Husch Special Reserve Chardonnay. Enjoy!

*We used Chanterelle, Shiitake, Oyster, Maitake, Cremini and Portabella mushrooms for this recipe.



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