Wild Mushroom Pâté

Fall is for foraging mushrooms. The cool temperatures have laid most of our natural harvest to rest, but the moist earth continues to support the hidden treasures of the fungi kingdom.

Maybe someday I’ll actually gain confidence in mushroom identification, but as of now, I’m sticking to what I know and purchasing from local shops for as long as the season lets me ;)

If fresh wild mushrooms are difficult to come by, look for dried ones. They’re a great way to add that wild mushroom goodness when all you have is a pack of Costco creminis. That said, this recipe works beautifully even without any dried mushrooms at all. Simply omit that ingredient and you’ll be fine.

I’m addicted to mushrooms and always looking for fun ways to incorporate them into our diets. This paté has become one of my go-to recipes in recent years. Filled with the best umami and healthiest ingredients, it comes together quickly in a food processor and is another crowdpleaser.

Rich, vegan, and gluten-free—who can say no? Plus, the earthy flavor here is perfect for autumn and winter feasts. I’ll be serving this one at our Thanksgiving and Christmas tables!

Ingredients

• About 4 tablespoons olive oil

• ½ cup sweet onion, chopped

• 3 cloves garlic, minced

• 1 pound mixed fresh mushrooms, chopped (cremini, maitake, oyster, enoki, chanterelle, trumpet, porcini , cinnamon cap…whatever you can find!)

• 1/2 ounce dried mixed wild mushrooms (optional)

• 1 cup water

• 1/2 cup walnuts (or more if you’d like, because really, I measure nothing)

• 2 tablespoons fresh herbs, chopped (sage, rosemary, and thyme) 

• ⅓ cup red wine

• 1-2 T balsamic vinegar

• Salt and freshly ground pepper to taste

• Truffle oil (optional)

• Fresh parsley (optional)

Directions

Preheat oven to 350 and set water to boil.

Soak dried mushrooms in one cup boiling water for 25 minutes. Once rehydrated, strain, roughly chop, and reserve the liquid for later. 

Roast the walnuts on a sheet pan for about 10 minutes. Check often - you’re looking for a nice toasty golden color. (Also, make extras - these warm walnuts fresh from the oven are so satisfying to snack on while you cook!

Heat two tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for a couple minutes.

Add the fresh mushrooms and a pinch or two of salt and cook over medium low heat for another 10 minutes or so. You’re looking for the onion and mushrooms to become slightly caramelized.

Add the herbs, pepper, salt to taste, and cook for another two to three minutes.

Add about ¼ cup reserved soaking liquid and cook for another five minutes.

Stir the walnuts and two more tablespoons olive oil into the mixture. Transfer to a food processor or Vitamix. Add the optional truffle oil and process until the mixture's texture is to your liking—smooth or chunky :) You can add more olive oil or reserved mushroom water if needed.

Serve at room temperature with crackers, flatbread, veggie sticks, or whatever else you feel like. Top with fresh parsley.