Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
16
Ingredients
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Spread walnuts in a single layer on a cookie sheet. Toast until fragrant and lightly browned, about 10 minutes.
Meanwhile, melt butter in a large pan over medium heat. Add shallots; cook and stir until softened. Stir in chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in cooked mushroom mixture, and process to desired texture.
Spoon pâté into well-oiled ramekins or a bowl. Cover and chill before serving.
Cook’s Note
I like to chill this pâté for a few hours or overnight to let the flavors blend and the pâté set up better. It will keep for up to one week in a sealed container in the refrigerator.
Nutrition Facts (per serving)
| 120 | Calories |
| 12g | Fat |
| 3g | Carbs |
| 2g | Protein |
