Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas    
Hands-on Time
25 Mins
Total Time
45 Mins
Chill Time
8 Hours
Makes 4 cups

A touch of salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread.

Make Ahead: Make and chill recipe up to 2 days ahead.

How to Make It

Step 1

Cook peas according to package directions, adding jalapeño to water. Drain.

Step 2

Sauté ham and next 2 ingredients in 2 Tbsp. hot olive oil over medium-high heat 4 to 5 minutes or until lightly browned. Stir in wine, and cook, stirring occasionally, 1 minute.

Step 3

Process peas, jalapeño, ham mixture, and remaining 6 Tbsp. olive oil in a food processor just until smooth. Stir in walnuts and next 2 ingredients; add salt and pepper to taste. Cover and chill 8 to 24 hours.

Step 4

Stir pâté, and add salt and pepper to taste. Transfer to a shallow bowl, or spoon into small jars. Top with desired amount of Pickled Red Onions and Cukes. Serve with crostini.

Ratings & Reviews

sheric29's Review

December 30, 2013
This was a simple and delicious recipe! It was a hit with even the pickiest eaters of our family! The only changes I would make is to double the pickled onions & cukes recipe as this was very popular, and to possibly add a little more olive oil as it runs a little dry (you have to use your judgement).